Butternut Squash and Goats Cheese Pancakes

Name: Butternut Squash and Goats Cheese Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup Plain Flour (or Buckwheat flour for gluten Free); 2 tsp Baking Powder; 1 cup Milk (or soy/almond milk for dairy free); 1 egg (leave out for egg free); 2 tbsp Melted Unsalted Butter (+ extra for frying); 1/2 Roasted Butternut Squash (Puréed); 3 tbsp Goats Cheese; 1 Sprig Fresh Rosemary (finely chopped)

5 3 Comments Published Jan 02, 2017 Updated Jun 12, 2023

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Butternut squash not only tastes great, it is also one of the most nutritious vegetables you can eat. It contains significant amounts of fibre, is rich in vitamins, minerals and antioxidants and if that isn’t enough it is really filling. The combination of butternut squash, goat cheese and rosemary with pancake batter may sound a bit crazy but it really does work and is a yummy snack for your baby.

Butternut Squash and Goats Cheese Pancakes

5 from 2 votes

Prep: 10

Cook: 15

Total: 25

Servings: Baby Portions

(Hover over # to adjust)

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Roasted butternut squash, fresh rosemary and low salt goat cheese make these savory pancakes a healthy finger food for your baby and toddler.

Ingredients

1 cup Plain Flour or Buckwheat flour for gluten Free
2 tsp Baking Powder
1 cup Milk or soy/almond milk for dairy free
1 egg leave out for egg free
2 tbsp Melted Unsalted Butter + extra for frying
½ Roasted Butternut Squash Puréed
3 tbsp Goats Cheese
1 Sprig Fresh Rosemary finely chopped

Method

Sieve your chosen flour and baking powder into a bowl.
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.
Make a well in your flour and slowly whisk your liquid mixture in until it is completely combined. Set aside.
Fold 1 cup of butternut squash purée into your batter and then flake in your goats cheese and add your rosemary.
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.
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.
Serve warm or can be eaten cold too

Recipe Notes & Tips

To freeze, cook the entire batch of pancakes then freeze with a little parchment paper in-between each one to prevent sticking. Defrost and reheat in a toaster.

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Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.