It’s nearly Pancake Day! I’ve only just learnt that it’s not a worldwide celebration so maybe a little background is needed for those of you who don’t celebrate! Officially called Shrove Tuesday, Pancake Day is the last day before Lent. Since Lent is associated with fasting, Shrove Tuesday celebrations involve indulging in food that one sacrifices for the upcoming forty days. Pancakes were traditionally eaten because they were a way to use up rich foods such as eggs, milk, and sugar, before the fasting season.
Well, my pancakes don’t actually contain any of those ingredients so perhaps you can eat them throughout Lent too!
I’m not actually religious but I do love pancakes so the day is really just an excuse for me to indulge in one of my favourite foods. Growing up, we always had “English pancakes”, which are thin and crêpe-like and usually topped with lemon juice and sugar and rolled up. I’ve got a tasty recipe for vegan crêpes on Coconut and Berries here. You can go all out and serve them with Date and Orange Compote and Cinnamon Ice Cream like I did or keep them more traditional.
Over time I’ve come to prefer the American-style pancake and am a big fan of a thick, fluffy stack with plenty of toppings for a weekend breakfast. You might like my Teff Pancakes with Caramelized Bananas.
I thought I’d try something a bit different this time and go savoury. These Squash, Rosemary & Cashew Cheese Pancakes would make a great brunch option, on Pancake Day or any day!
Chunks of sweet, roasted squash, earthy herbs and tangy cashew cheese, all in a soft gluten free pancake base. I topped them with extra cashew cheese, pumpkin seeds and caramelized onions for a real “Fat Tuesday” treat!
- 250g/9oz (approx) Peeled and cubed butternut squash
- 1/2 Tbsp Olive oil
- 1/2 C Brown rice flour
- 1/2 C Millet flour (I grind mine from whole millet grain in a spice grinder)
- 1/2 C Oat flour (I grind mine from rolled oats in a spice grinder)
- 1-1/2 tsp Baking powder
- 1/4 tsp Baking soda
- Pinch of salt
- 1/2 Tbsp Chopped fresh rosemary
- 1-1/4 C Non-dairy milk
- 1 tsp Apple cider vinegar
- 1 Tbsp Ground flax
- 3 Tbsp Water
- 1 recipe/100g/ 3.5 oz Baked cashew cheese (or your favourite nut cheese), crumbled.
- Preheat oven to 200C/400F. Toss cubed butternut with the oil and spread in a single layer in a roasting dish. Cook for 15-20 minutes, until tender.
- In a large bowl, sift together flours, baking powder, baking soda and salt. Stir through chopped rosemary.
- In a small bowl, whisk together non-dairy milk, vinegar, ground flax and water.
- Add wet ingredients to dry and stir just to combine. Fold in the baked squash cubes.
- Preheat a non-stick frying pan over medium heat. Wipe with a little olive oil.
- Add ladle-fuls of the batter to the pan, making sure you get plenty of squash in each. Top with a few pieces of crumbled cashew cheese. Allow to cook undisturbed for a few minutes until dry around the edges. Flip and continue to cook for a further few minutes. Repeat until all batter is used up.
- Serve warm with remaining cashew cheese, pumpkin seeds and caramelized onions or chutney.