Butternut Squash White Bean Pancakes

Butternut Squash White Bean Pancakes

Want to add a little winter comfort to your little one’s breakfast without compromising a nutritious and healthy start to the day? This pancake recipe is the answer. Fluffy, flavorful, and with no added sugar, these pancakes are seriously elevated with Cerebelly's Butternut Squash White Bean Veggie Purée. They have three sources of protein—white beans, milk and eggs—and are also rich in iron and fiber. Your little bub will even get lutein (for healthy eyes) from the butternut squash!

Use juicy mashed berries for a touch of healthy sweetness. You can also help your babe practice their pincer grasp by cutting these delicious pancakes into strips and letting them dip the strips in high-fat yogurt.

The best part? You can make lots, freeze them, and take out a few at a time for a quick breakfast or when you need an easy lunchbox solution.

Butternut Squash White Bean Pancakes Recipe

Lo Martin
Servings

10

Prep Time

10 minutes

Cook Time

20 minutes

Category

Breakfast

This recipe features Cerebelly’s Butternut Squash White Bean Purée, making these pancakes a delicious, veggie-packed addition to breakfast or brunch!
Butternut Squash White Bean Pancakes

Ingredients

  • 2 pouches Cerebelly Butternut Squash White Bean purée
  • 1¼ cups milk of of your choice (regular, almond, coconut, oat)
  • 2 eggs
  • 3 tablespoons vegetable oil
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon ground cardamom (or cinnamon)
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • A few drops of lemon juice, lime juice, or vinegar
  • 1 cup frozen blueberries or blackberries, defrosted and mashed (optional)
  • Yogurt (optional)

Directions

  1. In a mixing bowl, lightly beat together the Cerebelly Butternut Squash White Bean purée pouches, milk, eggs, and oil.
  2. In another bowl, stir the flour, cardamom, salt, and baking powder together. Add these dry ingredients to the wet ingredients.
  3. Place one teaspoon of baking soda in a separate little bowl and squeeze a few drops of citrus juice over it until it starts fizzing. Give it a quick stir, then add it to the batter.
  4. Gently stir your batter until it’s homogenous. Be careful not to overdo it as that will result in chewy pancakes. Lumps are totally acceptable in pancake batter, so no need to worry.
  5. For a fruity topping (optional), in a small bowl defrost 1 cup of frozen blueberries or blackberries. Mash with a fork. Do not drain their juice. Keep aside to be used as a healthy syrup substitute. (You can use fresh berries too of course, but you’ll have less juice).
  6. Heat your skillet or griddle over medium-high heat.
  7. Dollop the batter (how much is up to you, depending on how big you like your pancakes) onto the skillet or griddle and let it cook. When bubbles start to surface, flip the pancake over and cook it for a couple of minutes on the other side. Remove it from the pan and top with spoonfuls of mashed berries (with their juice) or dip in yogurt.

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