Butternut Squash and Goats Cheese Pancakes
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
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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.