Description
A pannekoeken is a perfect segue way into pie season; it is nutty, buttery, savory, and just a tad sweet. Serve with ice cream or at breakfast with coffee.
Ingredients
Scale
- Squash filling
- 1 cup squash
- 1/8 cup heavy cream
- 2 tablespoons of coconut sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon of lemon extract (substitute lemon zest)
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- Batter
- 4 tablespoons olive oil
- 3 eggs
- 1/2 cup rice flour
- 1/2 cup of Almond Nog (used Califia)
- 1/4 coconut nectar
- 1 tablespoon coconut sugar
- 1/2 teaspoon of salt
- Topping
- 2 tablespoons sliced or slivered almonds
- 2 teaspoons of powdered sugar
Instructions
- Turn oven on to 400 degrees.
- In an oven proof skillet (I prefer cast iron), add four tablespoons of olive oil
- In a small bowl, add cream, coconut sugar, vanilla extract, lemon extract, salt, and cinnamon to squash and whisk until well blended.
- In a small bowl, beat three eggs until air pockets form.
- Add almond nog to eggs and mix.
- In another bowl, mix the rice flower, coconut sugar, and salt.
- Add the dry ingredients to the wet batter slowly, pouring and whisking simultaneously.
- Heat the oil on the skillet on medium low heat.
- When the oil is hot and bubbling, add dollops of squash mixture and allow to sizzle for a minute.
- Pour half of batter into the pan, when the edges begin to fold and crinkle, ( about 2 minutes), drizzle half of coconut nectar onto the batter in streams. Allow to cook for another minute.
- Add the rest of the batter to the pan, and stream the remaining coconut nectar.
- Remove skillet from heat and stick in the oven and allow to bake for 10 minutes.
- Let the pannekoeken rest for a couple of minutes and then flip gently onto a plate.
- Sprinkle almonds and powdered sugar over the top and serve.
- Category: Breakfast, Dessert
- Cuisine: German, American, New, Alternative baking, Gluten Free