To make the squash puree needed in this recipe, wash and halve any type of hard squash you want to use. Remove the seeds and pulp. Spread a little oil on each surface of the squash (I use olive, grapeseed or safflower oil). Roast in a preheated 400ºF oven until the squash is soft (until a fork can easily puncture the skin and pulp without resistance). Remove from oven and allow to cool a bit before scraping out the pulp. I like to roast a lot of squash at a time and either whip up a batch of squash muffins or freeze what I don’t use for future use.
Adapted from House of Brinson (www.houseofbrinson.com)
- 1 1/4 cup gluten-free flour (such as Pamela’s or King Arthur brand)
- 1 tablespoon sugar
- 1 teaspoon baking powder (if you are using Pamela’s, which already includes some leavening; if you are using wheat flour or a gluten-free flour without leavening, increase baking powder to 2 teaspoons.)
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 cup unsweetened almond milk (or regular milk, if you prefer)
- 3/4 cup pumpkin or other squash puree
- 2 tablespoons oil (I use grapeseed or safflower)
- 1 egg
- oil or butter for frying
- Whisk the dry ingredients in a large bowl. Combine the wet ingredients in a smaller bowl. Add the wet ingredients to the dry ingredients. Your batter may be thick, depending on the density of your squash. Thin the batter with a little almond milk if you like a thinner pancake.
- Heat a skillet to medium low and add some oil (or butter if you prefer). Pour a quarter cup for each pancake. When you see bubbles appear on the top of the batter, flip the pancake. Check a few until you get a feel for when they are fully cooked. Serve with your favorite maple syrup!