Acorn Squash Indian Pancakes Recipe

Name: Acorn Squash Indian Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 cups pureed roasted squash; 2/3 cup chickppea flour (besan); 2/3 cup AP flour; 2/3 cup rice flour; 1and3/4 cups hot water; 1 teaspoon red pepper flakes; 1/2 teaspoon cumin; 1/2 teaspoon black mustard seed; 1/2 teaspoon fennel seed; 1 tablespoon grated ginger; 2 + tablespoons vegetable oil; 1 teaspoon salt; 1/2 teaspoon baking powder

Servings: persons

2-3 cups pureed roasted squash
2/3 cup chickppea flour (besan)
2/3 cup AP flour
2/3 cup rice flour
1and3/4 cups hot water
1 teaspoon red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon black mustard seed
1/2 teaspoon fennel seed
1 tablespoon grated ginger
2 + tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon baking powder

1
["Puree the roasted squash in a food processor. You should end up with 2 or 3 cups of puree, more will just have a stronger squash flavor, no problem.", "Put the flours, hot water, red pepper flakes, salt, and baking powder in a blender. Mix to form a batter.", "Add the pureed squash to the batter.", "Heat two tablespoons of oil in a small frying pan and add the mustard seeds, fennel seeds, and cumin until they ""pop"" and get toasty. Add to the batter, along with grated ginger.", "Let the batter rest for at least 30 min, or up to 3 hours.", "Now, you're just making pancakes. Heat a griddle and lightly oil. Pour the batter onto the griddle in whatever size pancakes you like. I did about 3"" pancakes. cook for about two minutes per side."]

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2-3 cups pureed roasted squash, 2/3 cup chickppea flour (besan), 2/3 cup AP flour, 2/3 cup rice flour, and more.

Yes, Acorn Squash Indian Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Acorn Squash Indian Pancakes

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