Butternut Squash and Goats Cheese Pancakes

Roasted butternut squash, rosemary and goat cheese savoury pancakes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Sieve your chosen flour and baking powder into a bowl.

Step 2

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.

Step 3

Make a well in your flour and slowly whisk your liquid mixture in until it is completely combined. Set aside.

Step 4

Fold 1 cup of butternut squash purée into your batter and then flake in your goats cheese and add your rosemary.

Step 5

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.

Step 6

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.

Step 7

Serve warm or can be eaten cold too

Step 8

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.