Summer Squash Pancakes
I don’t care what anyone else says. I will continue eating summer squash until the end of September. As the summer goes on my affinity for summer squash grows more and more.
Somehow, at the start of summer, I am just not as interested in summer squash as I am toward the end. As an autoimmune compromised person who has hypothyroidism and gut health issues at first I thought it was somehow related to my allergies. Don’t ask me why I thought this was.
It’s probably because I have so many allergies, a number of which I still have not been able to re-introduce and anything that involves food usually also involves my allergies, but I assure you, this recipe is completely allergen friendly, with the exception of eggs.
it’s also super easy to whip up. And if you have kids, they can absolutely help you with it. Best of all, or incorporating healthy vegetables into our first meal of the day
Ingredients Used:
Cassava: Cassava is native to Brazil and South America. It’s similar in shape to a sweet potato but is longer and brown on the outside. Inside the flesh is white. Like sweet potatoes and yams, cassava is also a tuber that is often made into a flour or is eaten on it’s own just like a potato. This root vegetable can be use as a substitute for many potato based recipes. It’s flour may also act as a 1:1 flour replace in some recipes as well.
Eggs: This particular recipes used eggs. Unfortunately gelatin eggs will not work in this recipe as they are too delicate to hold the pancake together.
Coconut milk: I use coconut milk in many recipes. Coconut milk is derived from the flesh and juice of the coconuts plant.
Summer Squash: Any variety of summer squash will work in this recipe. You may also use zucchini if you do not have access to summer squash.
Substitutions (w/ links to purchase):
Cassava flour: Cassava flour is a fantastic anti-inflammatory plant to use. You may try substituting with tapioca flour which is derived from the cassava root. Or, you may try almond flour as well.
Coconut milk: I use a lot of coconut products. If you are allergic to coconut milk, I recommend trying almond or cashew milk. Alternatively, you may try making your own nut milk using tigernut flour or making some banana milk with banana and some water. You may substitute Tigernut milk or banana (banana blended with water) milk if you are on AIP
Ingredients:
1 summer squash
2 eggs
1 cup full fat coconut milk
1/4-1/2 cup cassava flour
12 oz package of raspberries
1-2 tbsp tapioca starch (sub arrowroot)
1.5 - 2 tbsp dried rose hips
Dash of cinnamon, to taste
Preparations:
Grate your summer squash into a bowl and use a towel or paper towel to squeeze out all the juice. Place the “dry” squash into a large bowl.
Add in 2 eggs and the coconut milk and mix until we’ll combined.
Then add in 1/2 cup of cassava flour. Depending on the thickness or amount of your squash you may require more or less flour. Adjust accordingly. Or start by adding in 1/4 cup first and seeing if that’s enough and then adding in more if your batter is still too wet.
Oil a skillet with avocado oil. Wait for it to heat up. Then, add it to the pan. Cook on each side for 5 or so minutes before removing from heat.
While you cook your pancakes make the raspberry jam. Place a pot on the stove and dump the raspberry into it. Turn the heat on to medium and let them simmer until completely melted.
Stir every couple minutes to prevent burning as it they to soften. Once they’re softened stir in the tapioca starch. Then, add in the dried rose hips and continue to cook for three to five more minutes until they have cooked.
Remove from heat and transfer onto your pancakes.