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.
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What goes in...
- 1 Cup Plain Flour (or Buckwheat flour for gluten Free)
- 2 Teaspoons Baking Powder
- 1 Cup Milk (or soy/almond milk for dairy free)
- 1 Organic egg (leave out for egg free)
- 2 Tablspoons Melted Unsalted Butter + extra for frying (substitute with coconut butter for dairy free and olive oil for frying)
- 1/2 Roasted Butternut Squash Puréed (We need 1 cup for the batter)
- 3 Tablespoons Goats Cheese (leave out for dairy free)
- Small Sprig Fresh Rosemary finely chopped
How to make it...
- 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