• chef janet

Butternut Squash Pancakes

Updated: Mar 6

These gluten-free pancakes make a great healthy, kid-friendly snack. I sneak in finely chopped kale for extra nutrition. The kale with the sweetness of the squash is a great combo.

Eat them for breakfast, send them to school for lunch or use them as a side dish with dinner. If you’re dairy-free, leave out the feta and the yogurt sauce-they stand up well on their own. I've included instructions for making these with potato also.


2 cups grated potato or squash (butternut or delicata) do not combine the potato and squash as they have different cooking times

1 cup kale rinsed, stems removed & cut in 1/2 inch ribbons

1 egg + 1 yolk

1/4 onion, grated

2 tbsp potato or tapioca starch

1/2 c crumbled feta (optional)

1 tbsp vegetable oil salt and pepper

Dipping Sauce

1/2 cup low-fat yogurt

2 tbsp chopped mint or parsley

1/4 tsp salt

Pre-heat the oven to 325°

Combine the dipping sauce ingredients and refrigerate.

Put the kale in a bowl and microwave on high for 1 minute or until it is just wilted. Chop the kale finely.

If using potato, wrap the shreds in a few layers of paper towels and squeeze out thoroughly. No need to do this with the squash.

Combine the kale, potato or squash, onion, egg and starch. Season with salt and pepper then stir in the crumbled feta.

Form the mixture into 2 inch round pancakes, and set on a plate lined with paper towels.

Heat a large non-stick skillet then add the oil. Set the flame to medium and place the pancakes in the pan. Do not crowd the pan.

Cook 3-4 minutes on each side. If they brown more quickly, turn the heat down.

Transfer to an oven-safe wire rack. Heat them in the oven for an additional 7-8 minutes. Squash cakes may require a little more time in the oven.

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