RECIPE: Butternut Squash Pancakes aka LATKES – Just in time for Channukah!

I know thanksgiving is over, but I am not done with the butternut squash recipes! In fact, it is an ingredient I use all fall AND winter in soups, salads and even sweet recipes. I recently used it in a BUTTERNUT SQUASH PANCAKE recipe that I am so excited to finally share. 

This recipe is my take on a traditional Jewish dish around the holiday Channukah called LATKES. Latkes are actually potato pancakes that are deep fried in vegetable oil and are typically enjoyed with apple sauce & sour cream. Let me tell you, they are DELISH – but being the healthy food blogger I am, I decided to make a healthier version using BUTTERNUT SQUASH NOODLES from Cece’s Veggie Co instead of potato. And instead of processed apple sauce, I used REAL apples!  I made this last week when I was away in Florida with my family and it was a HIT! I am so excited to make these again for Channukah – which happens to start this upcoming weekend! I used to make latkes all the time growing up with my mom. She would come to my school every year and make latkes for the class. I got a lot of nostalgia making a healthier version of this treat! 

I love taking recipes that are traditionally unhealthy and finding a new spin on it. It is actually what makes healthy eating fun!

I also enjoy finding ways to to sneak in vegetables to a sweet dish like a pancakes! We can never get enough vegetables… especially during the holidays when the amount of unhealthy food around us is overwhelming. This way, we can enjoy something sweet, but still know that there are some good nutrients in there too. In this case, that veggie is Butternut Squash. You can learn more about the nutrition benefits of Butternut Squash in my recent blog post here.

I love buying Cece’s Veggie Co Butternut Squash Noodles because they come ready to cook, which is honestly a huge time saver for me. I am one of those people who likes to buy things precut, pre spiraled etc – just give me back some time in my day. Call me lazy – fine – but I call it productive!

For this recipe you will need:

2 Cups Cece’s Veggie Co Butternut Squash Spirals (You can get them at Whole Foods now – YAY)

2 Cups of Water

2 Eggs

1 Tsp of Baking Powder

1 Tsp of Cinnamon

2 Tbsp of Maple syrup

1 Cup Almond Flour (make sure it is superfine and not almond meal)

1 Apple (preferably pink lady or honey crisp, but anything works) 

Coconut Oil Spray (or from the jar, but spray is easier for pan cooking, but both work)C

A high speed blender

2 large mixing bowls

Ingredients!

Directions:

  1. Portion out 2 Cups of the Butternut Squash Noodles and then place in a large bowl. Add 2 cups of water to the bowl. Microwave on medium – high for about 7 – 10 minutes (make sure bowl is microwave friendly). This is a quick way to get the squash to cook and soften. You will know it is done when you poke them with a fork and it feels soft. I personally bite into them and if it doesn’t feel raw, I say we are good to go!
  2. Drain the squash and place in the blender.
  3. Crack two eggs into a small bowl and then place into the blender. (This helps avoids getting egg shells in your pancakes). 
  4. Add maple syrup into the blender
  5. Pulse the blender so the butternut squash, eggs and maple syrup are well mixed.
  6. Add in cinnamon, baking soda and almond flour and pulse again until mixed. It should be a thickish pancake batter. If it looks to liquid to you, add in some more almond flour. 
  7. Heat up cocout oil spray / or regular coconut oil in a medium sized non stick pan on medium heat. When oil starts to bubble, turn it down slightly and add a scoop of the batter. You can probably cook 2 / 3 pancakes at a time in one pan. When they start to get golden on the outside and bubble through the top (about 5 minutes) – you know they are ready to flip. Cook for about 3 minutes on the opposite side!
  8. For the apples: chop one apple into 1/2 inch cubes. Heat up coconut oil in another pan on medium / high. Add in apples and start to saute. Sprinkle in some cinnamon and continue to mix around the pan. Tend to these for a few minutes and you will know they are done when they get golden. Should take about 5 minutes. 
  9. Top your pancakes with the sautted apples and enjoy! 
Butternut Squash Pancakes / Latkes

I hope you enjoyed this festive recipe! For more recipes using the Cece’s Veggie Co products, check out their recipe page linked here

Thank you to Cece’s Veggie Co for sponsoring this blog post. I love working with brands that help the community champion a healthy lifestyle!

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