Butternut Squash and Goats Cheese Pancakes

Method

1. Sieve your chosen flour and baking powder into a bowl.
2. In a separate bowl mix together the milk, egg, melted unsalted butter. Or if you are dairy/egg free mix your chosen milk and melted coconut butter.
3. Make a well in your flour and slowly whisk your liquid mixture in until it is completely combined. Set aside.
4. Fold 1 cup of butternut squash purée into your batter and then flake in your goats cheese and add your rosemary.
5. Heat a large frying pan over a medium heat. For each batch of pancakes we want to melt about 1 teaspoon of unsalted butter or olive oil.
6. Spoon 2-3 tablespoons of batter into the pan. Cook until you see bubbles forming (about 1-2 minutes). Flip over and cook the other side.
7. Serve warm or can be eaten cold too