Butternut squash pancakes
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This is a winning combo; squash and pancakes! The whole house smells so festive when you make these.
Ingredients
White Self Raising Flour
150 g
Mixed Spice
1 teaspoon(s), level
Bicarbonate of Soda
½ teaspoon(s), level
Egg, whole, raw
1 large, raw
Buttermilk
175 ml
Skimmed Milk
4 tablespoon(s)
Butternut Squash
175 g
Calorie controlled cooking spray
4 spray(s)
Maple Syrup
2 tablespoon(s)
Blueberries
250 g
Instructions
1
Combine the flour, mixed spice and bicarbonate of soda in a medium bowl and set aside. Whisk together the egg, buttermilk and skimmed milk in a medium jug, then pour the wet ingredients into the dry and stir to combine. Add the grated butternut squash and gently stir until the mixture is well combined.
2
Mist a large nonstick frying pan with cooking spray and set over a medium-low heat. Making 4 pancakes at a time, put 2 tablespoonfuls of the batter into the pan per pancake and cook for 3-4 minutes, or until bubbles form on the surface. Flip, then cook for a further 3-4 minutes, until golden. Transfer to a plate and cover with kitchen foil to keep warm. Repeat to make 16 pancakes.
3
Stack 4 pancakes on each plate and serve topped with the maple syrup and blueberries.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.