Butternut Squash Savoury Pancakes

Serves: 2

Prep: 10 mins

Cook: 15 mins

VG

METHOD:

Cook the butternut squash until soft in the microwave for 5-7 minutes (or roasted in the oven for 30-35 minutes if preferred).

Put the cooked butternut squash in a large bowl and mash before sieving in the flour and baking powder.

Add the eggs and milk and mix well.

Add the spring onion, garlic, herbs and seasoning and stir well.

Heat the oil in a non-stick frying pan and add in a heaped tablespoon of the mixture. Flip halfway through cooking and cook until golden brown - approx 3 minutes on each side.

INGREDIENTS:

• 250g butternut squash, cut into small chunks

• 150g plain flour

• 1tsp baking powder

• 2 eggs (or 2 flax eggs)

• 100ml milk of choice

• 1 spring onion, chopped

• 1 clove of garlic, crushed

• 1tsp dried mixed herbs

• 1tbsp olive oil

• Salt and pepper to taste

TIPS:

If you are short of time buy a bag of ready diced butternut squash.

These are a delicious served with a dollop of creme fraiche or scrambled eggs or even simply with some grated cheese! Add a green salad or green vegetables.