Best 4 Sweet Potato And Squash Pancakes Recipes
Craving a delicious and nutritious breakfast or brunch? Look no further than these Sweet Potato and Squash Pancakes! Made with a blend of mashed sweet potato, butternut squash, and a hint of cinnamon, these pancakes are packed with flavor and nutrients. They're also naturally gluten-free and can be made vegan with a few simple substitutions.
This recipe article features two variations of these delightful pancakes: a classic version made with all-purpose flour and a healthier version made with almond flour and coconut flour. Both versions are incredibly fluffy, moist, and bursting with sweet potato and squash flavor.
Whether you're a seasoned pancake pro or a beginner in the kitchen, these Sweet Potato and Squash Pancakes are sure to impress. They're easy to make, customizable to your dietary needs, and absolutely delicious. So gather your ingredients and let's get cooking!
SWEET POTATO AND SQUASH PANCAKES
Make and share this Sweet Potato and Squash Pancakes recipe from Food.com.
Provided by Oolala
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to only 200°F.
- Spray griddle or 10 inch skillet with nonstick cooking spray; add oil.
- Heat griddle over medium heat or to 375°F.
- Mix remaining ingredients.
- For each pancake, spoon a scant 1/3 cup batter onto hot griddle; flatten slightly.
- Cook about 5 minutes on each side or until golden brown.
- Place cooked pancakes on ungreased cookie sheet, and keep warm in oven while cooking remaining pancakes.
SWEET POTATO PANCAKES
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
- Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.
POTATO SQUASH CAKES
A very quick and easy side dish made from yesterday's left-over mashed potatoes. These also can be made from grating potatoes if you do not have any left-over.
Provided by Ann Batson
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, combine potatoes, squash, onion, egg, flour, garlic salt, salt, and pepper. If the batter is too thin, add more flour; if too thick, add milk. Form batter into 3-inch patties.
- Cover the bottom of a large skillet with just enough oil to cover the bottom of the pan, and heat over medium-high heat. Place patties in hot oil, and cook until golden brown on each side; drain on paper towels.
Nutrition Facts : Calories 80.2 calories, Carbohydrate 7.7 g, Cholesterol 15.5 mg, Fat 5 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 78.3 mg, Sugar 0.9 g
MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES
You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein - or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don't be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.
Provided by Millie Peartree
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
- In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
- Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
- Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.
Tips:
- For the best results, use a non-stick skillet or griddle.
- Make sure the skillet or griddle is hot before adding the pancake batter.
- Cook the pancakes over medium heat until they are golden brown and cooked through.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, or fruit.
- If you want to make the pancakes ahead of time, you can store them in an airtight container in the refrigerator for up to 2 days.
- To reheat the pancakes, simply warm them in a skillet or griddle over low heat until they are heated through.
Conclusion:
Sweet potato and squash pancakes are a delicious and healthy way to start your day. They are packed with nutrients, including vitamins A and C, fiber, and potassium. They are also a good source of complex carbohydrates, which will give you sustained energy throughout the morning. With their sweet and savory flavor, these pancakes are sure to be a hit with everyone at your table.
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