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Butternut squash pancakes with butternut yogurt sauce
Butternut squash pancakes with butternut yogurt sauce

Before you jump to Butternut squash pancakes with butternut yogurt sauce recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.

We are all aware that having healthy meals can help us really feel better within our bodies. When we eat more healthy foods and a lesser amount of of the bad ones we generally feel much better. A little bit of pizza will not have you feeling as healthy as eating a fresh green salad. Selecting healthier food choices can be challenging when it is snack time. Shopping for snack foods can be a difficult task because you have so many options. Here are a few healthy snacks which you can use when you need an instant pick me up.

Just about the most popular snack foods is yogurt. Often people elect to eat yogurt over a healthy lunch which is not the greatest idea. You can’t beat yogurt whenever it comes to a wholesome snack though. Along with calcium, it’s a good source of aminoacids and vitamin B. Yogurt is simple for the human body to digest and, depending on the type of culture made use of to make the yogurt youre eating, can also help regulate your digestive system. Fast hint: choose unsweetened yogurt and include walnuts or flaxseeds. It’s an easy way to minimize sugar while still enjoying a yummy snack.

You will not have to look far to locate a wide selection of healthy snacks that can be easily prepared. Choosing to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to butternut squash pancakes with butternut yogurt sauce recipe. To cook butternut squash pancakes with butternut yogurt sauce you only need 19 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Butternut squash pancakes with butternut yogurt sauce:
  1. Get [Dry Ingredients]:
  2. Get 125 g flour
  3. Prepare 1/4 tsp salt
  4. Provide 1 tsp baking powder
  5. Provide 1/4 tsp baking soda
  6. Provide 1 Tbsp sugar
  7. Prepare dash cinnamon
  8. Provide dash nutmeg
  9. Get [Wet Ingredients]:
  10. You need 150 g mashed butternut squash
  11. Provide 1 egg
  12. Use 130 ml milk
  13. You need 1/4 tsp cider vinegar
  14. Take 5 drops vanilla essence, optional
  15. Get [Butternut Squash Yoghurt Sauce]:
  16. Provide 4 Tbsp mashed butternut squash
  17. Prepare 1-2 tsp sugar
  18. Use 3-4 Tbsp plain yoghurt
  19. Use Other: Butter for topping
Instructions to make Butternut squash pancakes with butternut yogurt sauce:
  1. Before starting, prepare the mashed butternut squash (you need about 1/4 of a whole squash). Peel the squash, cut into smaller chunks and steam it until soft enough to mash (about 10 minutes). Mash and let it cool down for a few minutes in a bowl. Set aside 3-4 Tbsp squash for the yoghurt sauce if making.
  2. Combine dry ingredients in a bowl and mix well.
  3. Once the squash has cooled a little, whisk together the wet ingredients until everything is well combined.
  4. Mix the the dry ingredients into the wet ingredients.
  5. Heat a frying pan or griddle on medium low. Grease with a little vegetable oil or melt some butter in the pan. Pour in one ladle of batter per each pancake. When the top becomes bubbly, flip the pancake over.
  6. Cook the other side another minute or so until golden brown, then remove to a warm plate. Repeat cooking the batter until all pancakes are cooked (about 6 in total). You can keep the finished pancakes warm by keeping them covered in a warm oven.
  7. For the butternut squash yogurt sauce: Mix together 3 or 4 Tbsp mashed butternut squash, with 3-4 Tbsp plain yogurt. Adjust the sweetness by mixing in some sugar.
  8. Serve pancakes with the butternut squash yogurt sauce and/or a dollop of butter :)

Add flour and stir until just combined. Heat a large frying over medium-low to medium heat. Next, heat a large pot over medium/high heat and add olive oil. In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda and salt. Repeat with additional oil and batter.

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