I took about a month off from
the Whole Dish to work on some new year projects and get focused on 2018.
And, to be honest, I really wanted to take some time to play around with
aquafaba
in the kitchen. And these red kuri squash pancakes are a pretty good start! I
think the gluten-free flour makes them a tad chewy and dense, but I thought
they came out delicious, especially with a little coconut butter or ghee
melted over the top. They are delicious without much of anything added! You
can go the sweeter breakfast or brunch route and add some maple syrup, fresh
fruit, or dark chocolate almond butter (as pictured); or enjoy them as a
savory appetizer, lunch or hors d’oeuvre with bruschetta salsa, avocado,
guacamole, or some kind of tapenade. Aquafaba is basically the liquid
byproduct of cooked beans, and a newly emerging vegan ingredient craze. To
test the hype, I used some liquid directly from a can of garbanzo beans, and
it worked delightfully well! These unique pancakes are best enjoyed right off
the griddle! Read More