Savory Butternut Pancakes… to have with yogurt and a spicy dip or chutney or tart and spicy pickles… NOT with honey or maple syrup!
Shredded butternut squash mixed into a batter made with soaked and ground yellow split peas, and seasoned with just a few everyday spices…. These lovely golden-brown pancakes are delicious and sumptuous… And, of course, they are rich in protein, fiber and a score of vitamins, minerals and other microutrients.
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 hot 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, I was right…. 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 Yeah… it’s been a lot of fun to play with it!
Savory Butternut Pancakes: with Yellow Split Peas and rice
I have used two main ingredients – butternut squash and yellow split peas , along with a little rice flour to create the foundational batter for these pancakes. How and why did I think of pairing these ingredients?
My inspiration…. The popular Indian Utthappam, from Southern India and Ghaavan / Dhirda from Maharashtra. Both are savory, and are typically rice- and bean- based. They also typically have onions, cilantro, spicy green chillies, etc, mixed into the batter.
When I first arrived in the US as a graduate student, Indian groceries were really hard to get at the small university town where I lived. No Urad Dal… no Besan (chickpea flour)….no rice flour… But Hey, I found yellow split peas in the American grocery store where I shopped… and they reminded me of Channa Dal, from which Besan is made.
So…. whenever I wanted to enjoy a little taste of ‘home’, I improvised, of course! And as I nurtured my creative juices, all sorts of fun ‘new’ recipes began to emerge from my trials! So Yeah.. These savory butternut pancakes most certainly came out of ‘Necessity is the mother of invention!’
The split peas add a hefty load of protein and fiber to these pancakes, while the butternut squash adds even more fiber and lots of Vitamin A. As an extra bonus…. the squash also gives a luscious softness to the texture.
Even though there is no leavening agent in the batter, these pancakes still have a light, almost melt-in-the mouth texture. I felt full after having just three of these butternut pancakes!
And for that, I got more protein, fiber, vitamins and minerals than I could possibly have got from having a meal of traditional wheat-based pancakes – yes, even the whole grain or multigrain kind!
I love having these delicious butternut pancakes with a side of plain yogurt and spicy Indian pickles, secure in the knowledge that my meal is also rich in the nutrients that support my well-being.
Tasty accompaniments / condiments for Savory Pancakes
I have posted a few spicy and delectable accompaniments for savory pancakes/snacks….
Here are few you might like to check out:
Radish Greens and Yogurt Raita
I will be posting more chutney and Raita recipes, so do be on the lookout for them!
Make them, share them… do write reviews and give star ratings… Thanks a bunch!
Special Diets
These savory butternut pancakes are vegetarian, vegan, soy-free, gluten-free and sesame free. To make them nut free, use a neutral, heat-stable nut-free oil of your choice (I like to use peanut oil).
So… Make yourself some delectable and gorgeous-looking savory pancakes… with butternut squash and yellow split peas as the star ingredients! Share with your family and friends … and do write a review and give a star rating.. Thanks!
Enjoy!
Savory Butternut Pancakes – Rich in Protein and Fiber
Equipment
- blender
- food processor with a shredder blade, or manual shredder
- heavy bottom 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) leaves- 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-flavored, heat-stable cooking oil OK
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!
Notes
Soaking beans:
Do not use excess water to soak beans! Split peas take a little longer to soak than other beans. I also use the soaking liquid while grinding to retain more nutrients.Do-Ahead:
The pancakes taste best when served immediately after making them. However, the batter can be made and refrigerated a day in advance – without adding the spices, and the veggies. The squash can also be shredded and stored separately a day in advance. The onions and coriander (cilantro) should be chopped just before mixing into the batter.Leftovers:
Store leftovers in refrigerator, after cooling completely on a cooling rack –- If you stack them while warm, they will stick together!
- If possible, separate them with parchment /wax paper.
- They can be frozen for up to a month.
- If possible, separate them with parchment /wax paper.
- If stored in the refrigerator (rather than in the freezer), consume within 2-3 days.
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