Vegan butternut squash pancakes with homemade rosemary pancake syrup

Yo. I think I’m about to become one of those people who practically shits themselves over the seasonal changes and general passing of time this time of year, because damn. Where did fall go? How is it the day after Halloween already? And why is Dunkin Donuts starting to promote their annual sugarfest of holidy-themed flavors when before it’s even Thanksgiving?!

Like seriously...sugar “cookie”-flavored lattes with motherfucking sprinkles on top...in November? For fuck’s sake, man. You really could not wait to break out the eggnog and peppermint mocha, could you?

And here I am still waiting for Starbucks’ gingerbread lattes like, like some kind of white girl I suppose.

Actually, I think I'm just a sentient being with an insatiable sweet tooth judging by my lack of Uggs and iPhones. source

See, this approaching onslaught of Christmas- and other holiday-related shit worries me. Mostly because it means the days of pumpkin are running out. And also because, well...

Ah, the shield of death. source

Fucking NaNoWriMo. That’s what.

I really can’t believe I agreed to that insanity. I actually announced my dedication to the cause for the whole wide world a few posts back, as you can see, with the kind of optimism that quite honestly makes me want to throw up now. Yeah. “I’m going to win!” my ass.

But hey. It’s November first. I’mma do a little writing, get those creative muscles going, and just try.

Even it means I will have to up my caffeine (and cake) consumption a wee bit, or put aside those quadratic equations for an hour or so (the horror). The world will understand once I am waddling around in my NaNoWriMo t-shirt guzzling gingerbread lattes and smirking like, like, I don’t know.

Such smug. source

And then, as triumphant conquerors of the page and masters of word count, we shall dine on pancakes.

Moat of pancake syrup not optional.

This here recipe is adapted from another one of my cookbooks, Vegan Desserts by the amazing Hannah Kaminsky. As one of the first recipes I’ve made from this volume, I have to say it is truly impressive, with loads of warm fall flavor and pure fluffy, carby goodness. Call me sold.

Of course, the rosemary syrup was my idea. Because butternut squash and rosemary are basically soul sisters.  

Here is the recipe.

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Vegan butternut squash pancakes with homemade rosemary pancake syrup

Serves about four

Ingredients

Pancake batter (adapted from Vegan Desserts)

260 grams • white whole wheat flour • 2 cups

12 grams • ground flaxseed • 1 tablespoon

3 grams • salt • ½ teaspoon

9 grams • baking powder • 2 teaspoons

4 grams • baking soda • 1 teaspoon

230 grams • butternut squash, roasted and mashed • 1 cup

30 grams • dark brown sugar • 2 tablespoons

16 grams • tahini • 1 tablespoon

400 grams • nondairy milk • 1 2/3 cups

8 grams • apple cider vinegar • 2 teaspoon

27 grams • olive oil • 2 tablespoons

4 grams • vanilla extract • 1 teaspoon

Pinch nutmeg

Rosemary syrup (adapted from Kitchen Simplicity)

220 grams • dark brown sugar • 1 cup

120 grams • water • ½ cup

60 grams • maple syrup • 3 tablespoons

3 grams • fresh rosemary, chopped • 1 tablespoon

13 grams • nondairy margarine • 1 tablespoon

4 grams • vanilla extract • 1 teaspoon

Instructions

To make syrup, whisk together brown sugar, water, maple syrup, and rosemary in a small saucepan. Bring to a boil over medium-high heat. Simmer for two minutes, then remove from heat and whisk in margarine and vanilla. Set aside.

To make pancakes, start by whisking together flour, flaxseed, salt, baking powder, and baking soda in a large bowl. Place remaining ingredients under “pancake batter” in a blender and blend until smooth. Pour liquid ingredients in flour mixture and stir until fully incorporated.

Fry pancakes on medium-high heat until golden brown on each side. Top with rosemary syrup. Nosh.

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*cue pancake-gasm*

To be completely honest with you: if there is one pancake recipe you make this fall, make it this one. Yes. Forget all of those clichéd pumpkin spice pancakes—go with the butternut and the rosemary. Make it spicy and sweet. Kinda healthy, too, considering the pancakes are made with white whole wheat, olive oil, and plenty of squash. Because it is possible to feel virtuous while eating an amazingly delicious breakfast.

So yeah. That’s all I’m gonna say about that. There is some writing to be done.

In the meantime, enjoy some of these rosemary-infused and otherwise herby desserts. 

Rosemary in pumpkin coffee cake? Yes. Especially with all of that streusel.

The thyme buttercream in here is positively mind-blowing.

Lavender is always lovely in desserts such as this one.

Oh, and PS: this blog post is barely 800 words long. You’d be halfway done with your NaNoWriMo daily diet.

Let that sink in.