Craving pancakes minus the sugar rush? These savory butternut squash and corn pancakes will do the trick.
- 1 tbsp olive oil
- 1 1/2 cups butternut squash, diced into small cubes (less than a 1/4-inch in size)
- 1 cup corn kernels, canned or fresh
- a good handful of cilantro, roughly chopped
- 3 spring onions, roughly chopped
- 3 large free-range eggs
- 3 tbsp whole wheat flour
- 1/4 cup grated cheese (any type will do)
- salt and pepper, to season
- cayenne pepper
- olive oil
1. In a medium frying pan, heat 1 tablespoon olive oil over medium heat. Add butternut squash and sauté over medium heat for 7-10 minutes, or until squash slightly softened (almost cooked). Set aside to cool.
2. In a mixing bowl, add squash and all the remaining ingredients, except olive oil which will be used for frying. Mix until just combined.
3. Heat a light drizzle of olive oil in a frying pan over medium heat. Add pancake batter in 1/3 cup portions, and flatten slightly. Cook on each side until lightly browned (3-5 minutes), then flip and cook on the other side (another ~3 minutes). Serve with a dollop of thick strained yogurt and extra cilantro.
makes | 6 pancakes