Servings: 6 Prep: 15 mins Cook: 15 mins Total: 30 mins
These wonderful little winter griddlecakes would make a nice small breakfast (they reheat extraordinarily well!), but also serve as an excellent side for any winter meal, especially a holiday gathering. The pecans add a nice texture and the bacon-thyme sour cream lend some salt, fat, a touch of smoke and some nice clean herby flavors!
I’d originally wanted to use kabocha squash for this, but I live in an area where they can be hard to find. The good news is, this would work with pretty much anything, from sweet potatoes, to pumpkin … even carrots. Pretty much any root vegetable or hard winter squash.
Why kabocha squash, you might ask? Well, mostly because of the carb count (they’re also SUPER delicious!). A rough 4-oz portion of butternut squash is just shy of 10 net carbs, whereas the same amount of kabocha (with near the same taste, color and texture) … clocks in at just 5. So, for those who love pumpkins and other winter squashes, the kabocha is clearly the way to go. They can usually be found in Asian markets, and many higher-end produce departments and farmers markets. They’re usually found in the winter, but I used to find them in Seattle, year-round (thank you, Uwajimiya!).
So, why use the butternut? Every once in a while, I like to change it up! Plus, I served them for my holiday meal, so a little holiday expansion is in order. Finally, I found some adorable little butternuts and just had to use them!
Note: I used some xanthan gum to help hold them together. It’s optional, but it makes them easier to work with, flip, etc. Also note that 1/4 cup (60 mL) of chia or flaxseed will also work, if you’ve only got one and not the other. I just like the blend, as it’s just a shade better.
Butternut Squash Griddlecakes with Bacon-Thyme Sour CreamPrint Rate
- 2 tbsp ground chia seeds (I used white)
- 2 tbsp flaxseed meal (I used golden)
- 1/2 tsp xanthan gum (optional)
- 2 cups grated butternut squash (kabocha acorn, pumpkin, etc.)
- 1/2 cup pecan halves toasted and very coursely chopped
- 2 large whole eggs
- 2 tbsp butter (olive oil ghee or bacon fat)
- salt and pepper to taste
Bacon-Thyme Sour Cream
- 1 cup sour cream
- 1/4 cup real bacon bits
- 2 tsp fresh thyme chopped
- salt and pepper to taste
- Preheat a griddle over low heat.
- In a small mixing bowl, combine ground chia and flax seeds with the optional xanthan gum. Add a little salt and pepper, then mix the dry ingredients together. This evenly distributes the xanthan throughout the dry ingredients, helping to prevent clumping. The xanthan works a bit like glue and will hold the cakes together. Again, it is optional.
- In a medium sized mixing bowl, combine the grated squash, pecans and eggs with a touch of salt and pepper. Add the dry ingredients and mix until a nice pancake batter has formed. Keep in mind that these are heavy on squash and contain no leavener. They will almost be like a cross between a pancake and hash browns …
- Grease the griddle with a thin layer of your fat (butter, bacon fat, etc.). Evenly spoon out individual portions of the batter over the griddle. I personally use a small ice cream scoop, which amounts to roughly a heaping tablespoon. This keeps them consistent in size and shape. Then, I use the back of a spoon to flatten them out on the griddle.
- Once they are brown on one side, flip them and brown the other side. Once nice and golden on both sides and cooked through they are ready to serve.
- In a small pan on side, heat the sour cream, bacon bits, thyme and a small amount of salt and pepper. Mix and bring up to a warm temperature. Serve with the griddlecakes!
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