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Home Β» Appetizers and Snacks Β» Butternut Squash Pancakes

September 29, 2020 (last updated December 15, 2022)

Butternut Squash Pancakes

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These gluten-free butternut squash pancakes are a perfect portable breakfast or snack, school lunch, side dish, main dish or as an appetizer with a yogurt dipping sauce. These naturally sweet veggie pancakes also make a great healthy, kid-friendly snack.

Be sure to check out more of my healthy, gluten-free snack recipes including my grain-free vegetable spring rolls with dipping sauce, whole fruit pops and mini quinoa stuffed peppers.

close up of stack of gluten-free butternut squash pancakes with yogurt sauce and fresh mint on top. White background. Fork on left and gray napkin underneath plate.

How to Make Veggie Pancakes

Making these gluten-free butternut squash pancakes is almost exactly like making potato pancakes. Mix shredded butternut squash with eggs, seasonings, onion and potato starch. I sneak in some finely chopped kale which adds a nice balance to the sweetness of the squash.

gluten-free butternut squash pancakes on parchment lined sheet with fresh mint leaves. Small glass bowl with yogurt mint sauce and spoon on left. Salt shaker in back. White background.

Shredded Butternut Squash

Some markets carry shredded butternut squash. If you can find it, it will make this a pretty quick and easy recipe. Otherwise, using a food processor if you have one, is the quickest way to get shreds. If not, you’ll get a nice workout using a grater.

Delicata squash has a very similar flavor and is an alternative. The advantage is that they are smaller and easier to handle than your average 2-3 lb. butternut squash.

Close up of 2 whole delicata squash on bed of straw. Small pumpkins in back. White background.
Delicata Squash

Peel the squash with a vegetable peeler, trim a piece off the top and bottom and cut in half from top to bottom. Scoop out the seeds and cut it into pieces that will fit in the chimney of your food processor.

butternut squash with vegetable peeler
removing peel from butternut squash with vegetable peeler
peeeled butternut squash with top and bottom trimmed

Cooking Squash Pancakes

These butternut squash pancakes are cooked in a pan with a light coating of oil and then baked to finish the cooking process. Butternut squash takes longer to cook than potatoes and if left in the pan too long, they’ll burn. So they are finished in the oven on a wire rack to keep a nice crust on the outside and soften the shredded squash.

Yogurt Mint Sauce

overhead view of yogurt dipping sauce in small glass bowl with fresh mint on left. On dark wood background.
Photo by Viktor Budnik

These squash pancakes are great on their own as a yummy, nutritious snack. But the yogurt dipping sauce (see the recipe card below) is a wonderful creamy and tangy addition. The sweet squash and bitter kale with tangy yogurt and bright mint is a wonderful flavor combination.

For a different flavor profile, use a tablespoon of pesto to flavor the yogurt. My cilantro lemon pesto is a reimagining of traditional basil pesto. The lemon and cilantro are a perfect flavor combo with the pancakes.

Green Valley is an excellent lactose-free yogurt but if you are dairy-free, use your favorite yogurt substitute. Kite Hill (my personal fav) and So Delicious make great yogurt alternatives that are also non-gmo, woo hoo!

close up of stack of gluten-free butternut squash pancakes with yogurt sauce and fresh mint on top. White background

Butternut Squash Pancakes

Author: Janet Harlow
Course: Appetizers and Snacks
Cuisine: American
Servings: 16 pancakes
These gluten-free butternut squash pancakes are a perfect way to eat your vegetables. Serve them as a snack, side dish or main dish for a vegetarian meal.
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins

Recommended Products

  • Almond Milk Yogurts – Kite Hill Dairy Free Foods
  • Organic Plain Yogurt – Lowfat

Ingredients
  

  • 4 cups grated squash butternut or delicata
  • 2 leaves of kale
  • 3 eggs
  • 2 stalks green onion
  • ΒΌ c potato or tapioca starch
  • Β½ tsp salt
  • 2 pinches pepper
  • 1 tbsp vegetable oil

Yogurt Dipping Sauce

  • 1/2 c yogurt dairy free versions are fine, I LOVE Kite Hill Almond Yogurt
  • 1 tsp dried mint
  • 1/8 tsp salt

Instructions
 

Make the Yogurt Sauce

  • Place all of the ingredients in a small mixing bowl and stir until creamy.
  • Taste, Add more salt if needed.

Make the Pancakes

  • Pre-heat the oven to 350Β° and prepare a baking sheet with a wire rack on top.
  • Peel the squash with a vegetable peeler.
    butternut squash with vegetable peeler peeling strip of skin.
  • Trim the stem from the top and a piece off the bottom to create a flat surface to stand it up.
    peeeled butternut squash with top and bottom trimmed
  • Cut the squash in half from top to bottom.
    Whole peeled butternut squash being cut in half
  • Scoop out the seeds using a spoon.
    Half of a butternut squash with seeds scooped out. Spoon with seeds in front.
  • Cut the squash into pieces that will fit in the chimney of your food processor.
  • Remove the stems from the kale. Cut into 4 strips lengthwise then cut into 1/4 inch ribbons.
  • Put the kale in a bowl and microwave on high for 1 minute or until it is just wilted.
  • Finely chop the green onion.
  • Combine all the ingredients in a large mixing bowl and mix well.
  • Heat a large non-stick skillet on the stove for a minute or 2, then add the oil. Set the flame to medium-high.
  • Use a ΒΌ c measuring cup to scoop out the mixture. Press down to compress it in the measuring cup, then flip the scoop into your hand, flatten gently and flip into the pan. Or use a spatula to transfer the pancake from your hand to the pan.
  • Cook 3-4 minutes on each side. If they brown more quickly, turn the heat down. Depending on the size of your pan, you may need to cook them in 2-3 batches.
  • Transfer the pancakes to the wire rack. Place the wire rack directly on the oven rack and heat them for an additional 7-8 minutes.
  • The pancakes will stay fresh in the refrigerator for one week or in the freezer for 3 months. Reheat these pancakes in the toaster oven or oven for 5 minutes at 325Β°F.

Nutrition

Serving: 2pancakes
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Appetizers and Snacks, Side Dishes, Vegetarian · Tagged: healthy snack, kid-friendly

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