Butternut Squash, Rosemary & Vegan Ricotta Pancakes
Butternut Squash, Rosemary & Vegan Ricotta Pancakes For those of you who don't know, I do quite a bit of recipe development for Whole Foods Market.
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Skillet
- Paper towel
- Baking sheet
- Aluminum foil
- Oven
- Stove
Ingredients
- 1 cup flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup brown sugar
- ½ teaspoon chopped rosemary
- 1 cup butternut squash puree
- ½ cup hemp milk
- ½ cup Kite Hill vegan ricotta
- 1 egg
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