As it’s coming up to Halloween in the next few weeks you’ll have access to/probably end up with lots of leftover pumpkin or squash which means this is a great savoury pancake recipe to use it up in and also makes a tasty, nourishing dinner.
I’ve also included a “cheats” version here for anyone who doesn’t have the time to cook the squash beforehand or maybe never roasts a bunch in the first place to have any leftover, so don’t worry I’ve got you covered, which means even time poor people don’t need to miss out on this one.

Savoury squash/pumpkin pancakes Dinner Lunch

Cheats version
For this I use baby food purees, it may seem strange but I think these are a god send sometimes! You can pick up purees from the supermarkets in the baby food section which makes this recipe super easy and I think a great way to enable folks to make quick, homemade food without much fuss. If you can find it, you could also use canned pumpkin.

Savoury squash/pumpkin pancakes Dinner Lunch

Recipe (serves 1)
-approx 120g leftover squash or pumpkin* (cooked, cooled)
-1 egg
-55g wholemeal flour (can sub 25g for plain hemp protein powder)
-1 Tbsp chopped red onion
-approx 30g grated cheddar or Parmesan** (reserve some for topping)
-Β½ tsp smoked paprika & pinch of black pepper
-salad leaves
optional: hot sauce drizzle or add into the mix
*Can use pumpkin puree/baby food pouch for shortcut
**For dairy free version sub cheese for 2 Tbsp nutritional yeast
Notes
Make sure the squash/pumpkin has cooled otherwise it’ll scramble the egg
If you like your onions softer/easier to digest then saute them first before making the batter up

Savoury squash/pumpkin pancakes Dinner Lunch

Cheesy pumpkin goodness!

Directions
If using chunks of squash then add these to a small food processor along with the rest of the ingredients except for the onion and reserved cheese (and hot sauce if using). Blend until combined then stir through the onion and cheese. If using the puree version then simply stir this into the rest of the ingredients in a bowl
Oil a pan and set on medium heat, then spoon in tablespoon amounts of the mix, cook for 2-3 minutes or until lightly golden then flip over and cook for another 45 seconds then plate up with some salad, sauce of choice plus reserved cheese.