Crispy Squash Pancakes


This is an alternative take on one of my Grandad's recipes. Traditionally it is made with potato and onions, but this version uses seasonal squash and a generous helping of sage. We have an amazing selection of squash coming in to store this week with our organic fruit and vegetable delivery, so it's the perfect excuse to get experimenting! 

1. Grate your squash using the larger size on a grater. 

2. Add to a bowl and then combine with all the other ingredients thoroughly. 

3. Leave to stand for at least 10 minutes to allow for the flavours to absorb. 

4. Heat a pan up on a medium heat and add 1tbsp of coconut oil and 1tsp of avocado oil. 

5. When the oil is starting to bubble, add 3 tablespoons of the mixture in to the pan (at least 2 inches apart), and press down in to thin pancake shapes. 

6. Fry for 3 minutes on one side (or until it has browned), and then flip them and cook for 3 minutes on the other side.

7. Will make about 12 pancakes, and they're great by themselves or as a side dish. 


half a butternut squash (or roughly 5 cups of a squash of your choice)

1tbsp fresh sage

1/2 cup buckwheat flour

1/2 cup almond flour

2 eggs

1 cup of almond milk

1tsp pink Himalayan salt

coconut oil (to fry)

avocado oil (to fry)



Recipe by Joe Jackson.




Joe Jackson