Squash, Rosemary & Cashew Cheese Pancakes

Chunks of sweet, roasted squash, earthy herbs and tangy cashew cheese, all in a soft gluten-free pancake base. A great brunch option!

250g/9oz (approx) Peeled and cubed butternut squash
1/2 Tbsp Olive oil
1/2 C Brown rice flour
1/2 C Millet flour (I grind mine from whole millet grain in a spice grinder)
1/2 C Oat flour (I grind mine from rolled oats in a spice grinder)
1-1/2 tsp Baking powder
1/4 tsp Baking soda
Pinch of salt
1/2 Tbsp Chopped fresh rosemary
1-1/4 C Non-dairy milk
1 tsp Apple cider vinegar
1 Tbsp Ground flax
3 Tbsp Water
1 recipe/100g/ 3.5 oz Baked cashew cheese (or your favourite nut cheese), crumbled.

View the full recipe at Coconut and Berries →