Butternut Squash and Quinoa Hotcakes

Butternut squash & quinoa hotcakes w/coriander pesto & tamari seeds

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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For the hotcakes

  • 300g butternut squash 
  • 100g quinoa 
  • Salt (to taste)
  • 135g flour 
  • 1 tsp baking powder 
  • 185g milk (semi skimmed) 
  • 1 egg 
  • 2 tbsp butter (unsalted, melted) 
  • 45g yoghurt (natural, low fat) 45g
  • ¼ tsp cayenne pepper (ground) 
  • ¼ tsp paprika (ground) 
  • ½ tsp coriander (ground) 
  • 4 spring onions 
  • 2 tbsp fresh coriander (chopped) 
  • 4 tbsp rapeseed oil 

For the pesto

  • 2 bunches coriander, leaves picked
  • 3 fresh jalapenos, trimmed and roughly chopped
  • 50g toasted peanuts
  • 4 tbsp vegetable oil
  • 1 tbsp toasted sesame oil
  • 1 lime, juice
  • ½ tsp salt

For the tamari seeds

  • 100g pumpkin seeds
  • 50g sesame seeds
  • 2 tbsp maple syrup
  • 1 tbsp tamari sauce


To make the hotcakes

  •  Preheat the oven to 130°C.
  • Cut the squash in half and then scoop out the seeds with a spoon. Cut the squash into 2cm cubes and steam until easily broken with a fork – about 20 minutes.
  • Rinse the quinoa under cold water, and then add it to a pan with 300ml of cold water and a pinch of salt.
  • Bring to a boil on a high heat, then reduce the heat and leave to simmer for 10-15 minutes until the water is just absorbed and the germ has released – do not overcook as it will be too soggy. Once the quinoa is fluffy, take it off the heat and leave to cool.
  • Sieve the flour, baking powder and ground spices together in a large bowl and reserve.
  • Attach the Large Holed Screen to the Masher Pro attachment and connect that to the hand blender and purée the squash using the Turbo function.
  • Remove the coriander from the stalk, chop both ends off the spring onions and then finely chop both.
  • Take 100g of the quinoa and mix it with 150g of the squash purée, then stir in the chopped spring onion and coriander. Reserve the rest of the squash for another use.
  • Attach the Whisk attachment to the hand blender, add the milk, yoghurt, eggs and melted butter into the beaker.
  • Gradually whisk the milk mixture into the flour bowl using a medium speed.
  • Then fold the squash and quinoa mix into the batter, with a spatula.
  • Heat a tbsp of oil over a medium to high heat in a non-stick frying pan (you need a tbsp per batch of 3 hotcakes).
  • Use a spoon or small ladle to pour batter onto the pan, creating a 6-7cm diameter circle.
  • Use a teaspoon to spoon on some of the reserved quinoa onto each hotcake – do not press down.
  • Cook the hotcakes for 3-4 minutes on each side and then reserve in the oven whilst the rest are cooked.

To make the dressing

  • Preheat your oven to 180C.
  • Fit your triblade system with the mini chopper attachment and place the coriander leaves and jalapenos inside. Pulse until finely chopped. Add the remaining pesto ingredients, and continue to pulse until the pesto has come together; you don’t want the mixture to be totally smooth.
  • In a bowl, stir together all of the ingredients for the tamari seeds, then spread evenly over a parchment lined oven tray.

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