It’s pancake day!! That time of the year when Nutella sales are going through the rough. Last year I posted one of my favourite pancake recipes with wonderful ricotta cheese. This time I decided to go the opposite way and share with you guys savoury pancakes. It uses a British favourite veggie, squash with it’s beautiful nutty and sweet flesh. To give this a kick I am using beautiful turmeric root.
About half of squash’s carbohydrates are complex in nature as well as high in fibre. Turmeric is known for it’s content in curcumin which has anti-inflammatory properties and therefore beneficial for arthritis, cardiovascular health and diabetes. Curcumin is better absorbed in the presence of oil and heating it slightly aids absorption.
Pumpking and Turmeric Pancakes
Print RecipeIngredients
- ¼ of grated butternut squash
- 3 cm turmeric root
- 1 tsp of paprika
- 2 eggs
- 2 cups of sprouted buckwheat flour
- 1 cup of almond milk
- 1 tsp of baking powder
- Pinch of salt
- Toppings
- Handful of mushrooms
- 2 cherry tomatoes
- 1 small garlic clove
- 1 eggs
Instructions
Grate the squash in a food processor as this will take seconds. Now fit the food processor with an S blade and add all ingredients. Blitz for 3 min until all ingredients combined and you get a bit of air in the batter.
Heat 1 tsp of olive oil in a pan. Take 2 tbps of the mixture and carefully move them around in a 10 cm wide circle. After 1 min move onto the other side and cook for a further min.
If the mushrooms are small quarter them or slice them. In the same pan you cooked the pancakes, add a tsp of olive oil, the mushrooms, the sliced garlic and quartered tomatoes. Constantly move the ingredients in the pan. You want these gently cooked not fried.
Stack 3 pancakes on top of each other on a plate. Put the mushrooms and tomatoes around the pancakes. In the same pan crack an egg. Season with salt and pepper. Put the lid on and cook on low heat for about 1 min or until egg white has set but the yolk is still moving. Pop the egg on top.
No Comments