The other day I wrote about making squash pancakes that were more savory, then yesterday I made them differently and LOVED them! Can't wait to have more.
I used the other half of the squash, and added about 1/4c almond flour and 2T coconut flour, plus an egg, a Tbsl of brown sugar sub, 1/2 tsp of cinnamon, a Tbsp of sour cream, 1/s tsp each of baking soda and baking powder. These were pretty delicate and fell apart more easily than the ones with 2 eggs but they were totally delicious just with butter!
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Love squash - great recipe... can't wait to try it!
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