Sweet Potato Squash Cakes
This is a great savory pancake made of...veggies! These are one of our favorite ways to have breakfast for dinner (or brinner as we call it in our house). Both girls devoured them the first time I made them and do so every time I make them.
Sweet Potato Squash Cakes- 12 Months+
1 medium Sweet Potato (peeled) 1 medium Yellow Squash 2 tbsp Flour (I use this for Gluten-Free) 2 Eggs 1/2 medium Bell Pepper, chopped 1 tbsp fresh Rosemary 1/2 tsp Nutmeg 1/2 tsp Turmeric 1 tsp Hot Sauce (optional) Salt & Pepper
Shred the sweet potato and squash (I use the grating attachment to my food processor). Puree the shredded veggies with the remaining ingredients. Be sure not to over blend. The batter should be a little chunky but evenly combined. Use the batter exactly like you would traditional pancake batter cooking on a griddle or stovetop. (about 2-3 minutes per side on medium heat). Serve warm with plain Greek yogurt, avocado slices (and hot sauce for the grown ups:) Store leftovers in an airtight container in the fridge for up to a week or the freezer for up to 3 months.