Savory Butternut Squash Pancakes

This is a breakfast alternative and can be served with omelets and/or breakfast meat. They are not meant to be sweet, although the squash has it’s own sweetness. The dried shallots add a subtle background flavor and are not at all obvious. No one will have a clue that they are eating squash, so it’s a good way to get nutrients into those picky eaters. If desired, you could serve them with maple syrup.

Step: 1

Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.

Step: 2

Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.

Step: 3

Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.

Step: 4

Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.

Per Serving: 209 calories; protein 8.1g; carbohydrates 36.2g; fat 4g; cholesterol 98mg; sodium 1037.5mg.

One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do more often .