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!
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.