Butternut Squash Pancakes

Savory-sweet pancakes filled with caramelized butternut squash, diced apple, and Greek yoghurt, finished with a drizzle of honey.

Vegetarian Healthy Breakfast Pancakes Butternut Squash

Estimated Nutrition

Calories

765.3

kcal / serving

765.3 kcal total

Carbs

96.2g

per serving

96.2 g total

Fat

28.5g

per serving

28.5 g total

Protein

30.7g

per serving

30.7 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Brown Sugar

Dairy

units

Egg

Milk

Butter

knob, for frying

tbsp

Greek Yogurt

Fruits

0.25

unit

Apple

cored and diced

GrainsCereals

100

Plain Flour

Other

tsp

Honey

to drizzle

Vegetables

Butternut Squash

Method

Cook the pancakes until golden on both sides and repeat until the batter is finished.

Divide the yoghurt mixture among the pancakes and serve.

Remove fruit mixture from heat and stir in 3 tbsp Greek yoghurt.

Add 1 tsp brown sugar to the pan and allow the mixture to caramelise.

Melt butter in a small frying pan and ladle in batter to form a pancake.

Mix the eggs, 100g flour, and 30ml milk together to create a smooth batter.

Melt more butter in the pan and sauté 50g squash and 1/4 diced apple until softened.