Savor Sweet Potatoes and Squash in This Unique Pancake


Delicious fall and winter produce is creeping in, and I’m seeing quinces, apples and pears alongside Brussels sprouts, persimmons, cauliflower and an array of greens at the farmers market. But there’s also the ubiquitous sweet potatoes and squash, whose usage seems to be so limited. In fact, the flesh from these humble cold-weather vegetables can be used in a wonderful assortment of ways—in soups, breads, salads, casseroles and pies, to name just a few. But one of my favorite ways to incorporate sweet potatoes and squash into our diet is by cleverly hiding them in a wholesome and delicious pancake for my kids. My kids tend to turn their nose up at these nutrition-packed veggies, so I add 1/3 cup of roasted sweet potato, Kabocha or butternut squash to a cottage cheese pancake I adapted years ago from Margaret S. Fox and John Bear’s Morning Food. Even though the pancake is primarily composed of cottage cheese and eggs, it still looks and tastes very similar to a “regular” pancake, with a slightly more delicate, airy interior. Adding the squash or sweet potato simply ratchets up the healthy factor, and gives the pancake a pretty color and slightly sweet flavor. Even doused with maple syrup and butter, these pancakes are a great way to send your kids off to school. (*Note: I like to make these as single, large pancakes rather than small ones)

Sweet Potato/Squash Cottage Cheese Pancakes

Adapted from Margaret S. Fox and John Bear’s Morning Food

1/3 cup roasted sweet potato, Kabocha or butternut squash

3 eggs

1 cup small-curd cottage cheese

2 tablespoons melted butter or vegetable oil (I’ve also used olive oil and walnut oil)

¼ cup white flour or gluten-free flour

1/2 teaspoon ground cinnamon

¼ teaspoon baking powder

¼ teaspoon salt

Place all ingredients in a food processor and combine mixture until smooth. If you’re making large, one-per-kid pancakes, carefully pour half the batter into a pre-heated, greased non-stick skillet. Immediately turn the temperature down to medium low, and let the pancake cook until you see numerous large bubbles form all over the top (if you try flipping it before then, it will fall apart!). Carefully flip the pancake (it will be a lovely golden brown) and cook until the other side is crusty and brown (it won’t take as long as the first side). Serve on warmed plates with butter and maple syrup or honey.

Serves 2 generously