Simple Way to Prepare Butternut squash pancakes with butternut yogurt sauce in 11 Minutes for Mom

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, butternut squash pancakes with butternut yogurt sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Adjust the sweetness by mixing in some sugar. Serve pancakes with the butternut squash yogurt sauce and/or a dollop of butter :) These butternut squash pecan pancakes are made with lots of warm spices and butternut squash, plus they're topped with pecans and maple syrup. Here is how you cook it.

Butternut squash pancakes with butternut yogurt sauce is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Butternut squash pancakes with butternut yogurt sauce is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook butternut squash pancakes with butternut yogurt sauce using 19 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Butternut squash pancakes with butternut yogurt sauce:

1. Make ready [Dry Ingredients]:
2. Prepare 125 g flour
3. Get 1/4 tsp salt
4. Make ready 1 tsp baking powder
5. Take 1/4 tsp baking soda
6. Take 1 Tbsp sugar
7. Make ready dash cinnamon
8. Make ready dash nutmeg
9. Prepare [Wet Ingredients]:
10. Get 150 g mashed butternut squash
11. Prepare 1 egg
12. Prepare 130 ml milk
13. Make ready 1/4 tsp cider vinegar
14. Get 5 drops vanilla essence, optional
15. Get [Butternut Squash Yoghurt Sauce]:
16. Take 4 Tbsp mashed butternut squash
17. Prepare 1-2 tsp sugar
18. Prepare 3-4 Tbsp plain yoghurt
19. Take Other: Butter for topping

Weeks ago, when I went on a squash-roasting bender, I had leftover butternut squash that was just dyyyyyying to be pancake-d. Meaning, I was dying for pancakes. I simply mashed it up, and into the batter it went. One way I love to eat this sauce is by pouring it onto noodles and making some dairy free mac and cheese.

Instructions to make Butternut squash pancakes with butternut yogurt sauce:

1. Before starting, prepare the mashed butternut squash (you need about 1/4 of a whole squash). Peel the squash, cut into smaller chunks and steam it until soft enough to mash (about 10 minutes). Mash and let it cool down for a few minutes in a bowl. Set aside 3-4 Tbsp squash for the yoghurt sauce if making.
2. Combine dry ingredients in a bowl and mix well.
3. Once the squash has cooled a little, whisk together the wet ingredients until everything is well combined.
4. Mix the the dry ingredients into the wet ingredients.
5. Heat a frying pan or griddle on medium low. Grease with a little vegetable oil or melt some butter in the pan. Pour in one ladle of batter per each pancake. When the top becomes bubbly, flip the pancake over.
6. Cook the other side another minute or so until golden brown, then remove to a warm plate. Repeat cooking the batter until all pancakes are cooked (about 6 in total). You can keep the finished pancakes warm by keeping them covered in a warm oven.
7. For the butternut squash yogurt sauce: Mix together 3 or 4 Tbsp mashed butternut squash, with 3-4 Tbsp plain yogurt. Adjust the sweetness by mixing in some sugar.
8. Serve pancakes with the butternut squash yogurt sauce and/or a dollop of butter :)

It's totes delish and I'll be you no one will know it's dairy free. I actually served this to my. These Butternut Squash Buddha Bowls are the most colorful meal you'll ever eat! They're made with brown rice, crunchy chickpeas, roasted butternut squash, greens, avocado, and harissa sauce. Make a double batch of these bowls for a healthy and delicious meal prep recipe for the week!

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