Photo by Constance Bradley

Recipe Friday: Butternut Squash Pancakes

Written by Marilyn Hawkes Category: Recipes Issue: February 2018

With cold and flu season peaking, Constance Bradley of Scottsdale Integrative Acupuncture says it's a good time to load up on nutrients and foods that boost the immune system. "I'm always thinking about what I can do with an ingredient that I see in the store this time of year besides chop it up and roast it because that gets really boring after a while."

Because squash is so plentiful right now, Bradley, a nationally board-certified acupuncturist, devised a recipe for summer squash pancakes. Since she lives in a house divided (her husband favors sweet flavors and she likes savory), the recipe can be altered to swing either way.

Butternut squash is rich in vitamins A, B and C, provides more potassium than a banana and is laden with zinc, magnesium and calcium. "Squash is amazing. Everyone should be eating it."

Butternut squash pancakes
2 eggs, lightly beaten
¾ cup butternut squash, roasted and mashed (pro tip: buy pre-cubed squash at your local grocer to cut down on prep time)
2 tbsp. pure, Grade A maple syrup
4 tbsp. (1/2 stick) unsalted butter, melted
1 ½ cups milk (can use regular milk or unsweetened almond or coconut milk)
2 cups flour (substitute gluten-free flour if needed)
1 tbsp. baking powder
1-2 tbsp. vegetable oil for cooking

For sweet pancakes:
1 tsp. cinnamon
¼ tsp. nutmeg
dash ground ginger
pinch of salt

For savory pancakes:
3 green onions, sliced thinly
3 fresh sage leaves, minced
pinch of salt and ground pepper

In a large mixing bowl, whisk together eggs, squash, maple syrup, butter, spices (either sweet or savory), and milk. In a separate, medium-size bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients and gently blend with a spoon or a spatula. Do not over mix! The batter will be lumpy and that's OK. Heat a skillet over medium-high heat and add 1-2 tbsp. vegetable oil. Once oil is heated, Pour 2-3 tbsp. pancake batter on the hot skillet and spread with spatula. Cook pancake about two minutes until air bubbles rise to the surface. Flip and cook additional 1 to 2 minutes, or until cooked through. Repeat with remaining batter.

Serve sweet pancakes with maple syrup or coconut yogurt and a dash of cinnamon; Serve savory pancakes with coconut yogurt and garnishes of sliced green onions and chopped sage.

Store leftover pancakes in airtight container in the refrigerator for up to 5 days. If you don't want to cook all of the batter at once, you can store uncooked batter in your refrigerator for 3 days.