Kabocha Squash + Almond Pancakes
600 ml almond milk
400 g kabocha squash, peeled,
seeded and sliced
400 ml water
350 g all-purpose flour
300 g almond meal
10 eggs, large
100 g butter, unsalted
60 ml sugar, raw organic
15 ml baking soda
1.25 ml salt, kosher
1 l maple syrup, grade A
40 g jalapeno, about 1 each
Combine kabocha squash, almond milk and water into a sauce pot. Bring to a simmer for 10 minutes. Once the squash is tender, transfer from the pot to a blender and puree until very smooth.
While the blender is on low/medium speed add one egg at a time until they are all combined. Transfer the mixture to a mixing bowl.
In a separate bowl combine the almond meal, AP flour, baking soda, salt and sugar. Mix together.
Combine the wet mixture with the dry just until mixed thoroughly. Let rest 15 minutes.
To cook warm the butter in a skillet until it begins to lightly bubble and pour in 80 ml of the pancake mix. Let cook 4-5 minutes on one side until golden brown and then flip over. Finish cooking on the second side for 2-3 minutes. Serve immediately with warm jalapeno syrup.
Combine ingredients and let sit at least 1 day. Warm lightly before serving.