When I was growing up, we would eat “latkes” at Chanukah: oil-soaked potato pancakes slathered in sour cream and applesauce. Substituting sweet potatoes or winter squash for bland old russet potatoes give these a veggie pancakes a delicious flavor without the oil and sour cream.

1 Tbsp sunflower oil
4 oz jar of Earth’s Best Organic Winter Squash
1 Tbsp pureed boiled chicken (buy jars of baby food or make your own!)
1 Tbsp whole ground flax meal
1 egg
1/3 cup gluten-free all-purpose flour mix
1/2 tsp aluminum-free baking powder
1/3 cup hemp milk

Mix sweet potatoes in a mixing bowl with egg. Stir in the flour and add the baking powder.

Add up to 1/3 cup of milk, stirring. Stir in 1 tbsp butter.

The mixture should have the consistency of thick, lumpy sauce like an “instant” pancake mix

Place a non-stick or heavy iron skillet over medium heat on top of the stove and add a little butter to pan.

Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break. Approx. 1 to 2 minutes.

Using a spatula, flip the pancakes and cook another 2 minutes.

Remove pancakes from the skillet and keep warm on a covered plate in the oven. Freezes Well!

Here’s the gluten-free dairy-free version I came up with for Henry: