Butternut Squash Pancakes
- ½ teaspoon apple cider vinegar or lemon juice
- ¾ cup unsweetened vanilla almond milk
- 1¼ cups gluten free all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- Pinch of nutmeg
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ⅓ cup butternut squash purée
- 1 – 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 1 tablespoon avocado oil
Cherry Pear Compote
- 1½ cups frozen pitted cherries
- ½ cup frozen red raspberries
- 1 pear, cored and chopped (skin on or peeled)
- 2 tablespoons maple syrup
- Pinch sea salt
- 1 tablespoon organic cornstarch, mixed with 2 tablespoons cold water
- Make the compote: Place the cherries, raspberries, pear, maple syrup and sea salt in a small saucepan. Bring to a boil, then reduce heat to simmer. Cover and cook on low for 15 minutes. Whisk in the cornstarch mixture and continue to cook, stirring, until thickened. Remove from the heat and let cool.To make the pancakes, combine the apple cider vinegar and almond milk in a medium bowl. Set aside to curdle.
- In a large bowl, sift together the flour, cinnamon, salt, nutmeg, baking powder and baking soda.
- Add the squash purée, maple syrup and vanilla extract to the almond milk mixture. Fold in the flour mixture, stirring to combine fully.
- Heat a cast iron griddle or frying pan over medium heat. Add the oil. When hot, use a ladle to spoon the pancake batter onto the griddle. You should have six pancakes, depending on the size of your ladle. Cook until the pancakes are golden brown on the bottom, about 3-5 minutes,, then flip and brown on the other side, about 3-5 minutes.
- Serve the pancakes with vegan butter, a drizzle of maple syrup and a heaping spoonful of cherry compote. Enjoy immediately.