Savory butternut squash pancakes are delicious and rich in protein, fiber and vitamins.
I find it interesting that pancakes in the western world are typically served with something “sweet” honey, maple syrup, etc. Of course they are delicious. However, having grown up in India, I also love my savory pancakes, with yogurt and fiery chutneys and pickles.
Ever since I came to the US , I have loved experimenting in different ways with ingredients available here. I have followed my instincts and whims to create interesting dishes. It’s been fun to combine the flavors of India with the fruits, vegetables and grains readily available here.
I had never seen Butternut squash in India, but it reminded me of pumpkin. So I thought why not use it as a pumpkin substitute ? Turns out it’s a pretty good substitute. I also discovered another item early on: yellow split peas. In India, we regularly consume so many types beans and legumes – that’s how many of us get our protein. While dried whole peas, called Vatana (pronounced ‘Vaa-taa-naa’, are readily available, I had never seen skinless split peas in India. So it’s been fun to play with it.
Savory Pancakes
I have used these two ingredients – butternut squash and yellow split peas to create this recipe. Enjoy these savory butternut pancakes with a side of plain yogurt and spicy Indian pickles, knowing that your meal is rich in protein, fiber and vitamins.
Maybe you would like to also have one of these spicy and delectable chutneys or perhaps a Raita on the side:
Radish Greens and Yogurt Raita
I will be posting more chutney and Raita recipes, so do be on the lookout for them.
My inspiration? The popular Indian Utthappam, from Southern India and Ghaavan from Maharashtra. Unlike the wheat-based Western style pancakes, I make the batter for these pancakes with yellow split peas and rice. The split peas dramatically improve the protein and fiber content of the pancakes, while the butternut squash adds more fiber and lots of Vitamin A. The squash also helps create a luscious softness to the texture of the pancakes. Despite not having any leavening agent added, the pancakes still have a light, almost melt-in-the mouth texture. I felt full after having just three pancakes! And for that, I got more protein, fiber, vitamins and minerals than I could possibly have got from having a meal of pancakes – yes, even the whole grain kind!
Savory Butternut Pancakes
Equipment
- blender
- food processor with a shredder blade, or manual shredder
- non-stick frying pan with a lid
- spatula suitable for use with non-stick pan – wood/nylon/silicone
- wire cooling rack for cooked pancakes
Ingredients
- 1/2 cup yellow split peas if not available, use Mung Dal or Red lentils- the flavor and texture will be a little different
- 1/2 cup rice flour white or brown OK
- 1.25 cups butternut squash – peeled and shredded if not available – use pumpkin (pancakes may become a bit sweeter); can use Zucchini, courgettes, yellow summer squash – these will not have the golden color of butternut squash, but will taste excellent
- 1/2 cup onion- finely chopped white or yellow preferred; red onion OK- it may darken the color of the pancakes
- 1/4 cup fresh coriander (cilantro) – chopped if not available, add chopped fresh spinach or sliced green onions (the green tops); chopped fresh dill is fine too (no more than 2 tbsp), if you like its distinctive flavor
- 1 tsp cumin seeds
- 1 tsp salt adjust as per preference
- 1/2 tsp red chilli powder (cayenne) adjust as per preference
- 1 tsp fennel powder
- 3 tbsp oil peanut oil preferred; other mild cooking oil ok too
Instructions
- Rinse and soak split peas in 1 cup water. Set aside overnight – about 10-12 hours
- Transfer soaked peas to blender, along with residual soaking liquid. Add 1/2 cup water and blend till smooth, about 2-3 minutes.
- The consistency of the batter will be thick and creamy, but pourable.
- Mix rice flour with 1/2 cup water and stir till smooth.
- Mix the two batters.
- Add shredded butternut squash, chopped onions and cilantro to the mixed batter.
- Stir in salt and spices.
- Heat 1/4 tsp oil in a 8-10 inch non-stick frying pan. Spread the oil with a spatula.
- Decrease heat to low. Measure 1/4 cup batter and add to the center of the pan. Using wet fingers, quickly spread the batter into a 3 1/2- 4 inch circle, taking care not to accidentally touch the hot sides of the pan.
- Cover the pan, increase the heat, and cook for about 2 min. Remove cover, and lift a little with the spatula to check if the bottom has browned. Add a few drops of oil across the top of the pancake, and flip.
- Meanwhile, heat a larger griddle on a different burner. The cooked side must look a rich golden brown.
- After cooking the flipped pancake for about a minute, transfer it to the larger griddle, to finish the browning process on the second pan.
- Repeat the process with the rest of the batter. This quantity of batter should make 12-13 pancakes. When they start getting golden brown spots, transfer them to a wire cooling rack. with the well-browned side up.
- Serve hot, with a side of yogurt, spicy pickles, and a simple salad.
- Enjoy!
Amazing level of detail and awesome illustration. Cannot wait to make them!!
Let me know how it turns out!!
I can’t wait to make these. It’s great you have the patience to write every step in detail – usually confident cooks are oblivious to this and assume everyone is on their level of expertise.
I was not born knowing everything I do now. We all have started from zero and reached wherever we now are. I am committed to supporting everyone on their path, just as so many others have supported me, most of all, my Mom, of course. Thank you for encouraging me to continue to do so.
This looks amazing!! Love the detailed yet easy to understand instructions, and that you included the nutrition facts 🙂
Thank you dear! Now make it and tell me how you liked it!
Will definitely try this. I like one dish meals!!
Me too!
Make the one thing , put out yogurt and pickle and you’re done!
Wow another type bread ?version, would love to try it out !
These are a cross between Western style savory pancakes and the Maharashtrian Dhirda. I just wanted to find an interesting way to use yellow split peas.
I love how you have so many gluten free and vegan options! The instructions are clear and the recipes are not too complicated. Thank you for having a culinary heart!
I’m so glad you like what you see. My goal is to be as inclusive as I can be, so that everyone can enjoy delicious food, regardless of their dietary restrictions.
This was so easy to make and entire family loved it!
Awesome! So glad you enjoyed making them and that your family loved them.
I made these with summer squash, turned out amazing! Great idea!
Glad you enjoyed it!
Cannot wait to try these look healthy and yum!
Easy to make too! Let me know how they turn out. Hope you like them.
Savory pancakes seem a little foreign to me, but I’m willing to give them a try.
I’ve yet to find anything to dislike in Indian cuisine.
Hope you try it out, Marco! There are a multitude of savory pancakes in Indian cuisine – they are ALL delicious – some names you might look for… Utthappam, Dhirda, Cheella, etc. I plan to post a few more such recipes soon, so be on the lookout