Several weeks ago I signed up for my first CSA (community supported agriculture). A CSA is a wonderful thing. (If you are in the Phoenix area, this is the one I use.) I have been so impressed with everything about this. Once a week I pick up a large paper bag filled with 8 different things. It is mostly veggies and occasionally some fruit. Everything is organic, local and SUPER fresh. Another reason I am loving this is that I am receiving things that I normally wouldn’t buy or even think to try. One week there were dandelion greens in the bag. I had never tried them before and for that matter have never seen them for sale anywhere either. We tried them and liked them. It’s been fun for me to figure out what to do with the variety of foods I receive each week. Last week I received a squash I had never seen of, nor heard of, before. It’s called an eight ball squash. The first time I made them I stuffed them with a meat/veggie mix and covered them with a vegan “cheese” sauce. It was pretty good but not blog worthy. I got more of those squash this week. On a whim I came up with this. It was so incredibly good! My very picky four-year old said, “they don’t look very good but they are YUMMY!” I was honestly stunned. She ate 3 of them! They are simple, low carb and very satisfying. I fried these in lots of bacon fat which added a lot of flavor to a relatively bland veggie. You save your bacon fat, right? That stuff is like gold! Since most people probably don’t have eight ball squash lying around you could use yellow squash, grey mexican or zucchini too. They taste very similar. I served them with a Vietnamese style dipping sauce. These savory pancakes are low carb, GAPS legal, grain, soy, dairy, corn, and gluten free.
See mom, here is another grain free breakfast!
Eightball Squash Savory Pancakes
2 eight ball squash (navel orange size)
1 tsp celtic sea salt (to taste – I like salt so beware)
freshly ground black pepper
1 T coarsely chopped fresh basil
bacon fat or fat of choice
Vietnamese Style Dipping Sauce
1/4 cup preservative free fish sauce
juice of 1 lemon
2 T water
freshly ground black pepper
Slice squash in half and scoop out the seeds. Then with a veggie peeler, peel the skin off. Cut in large chunks and place in food processor. Pulse briefly to a coarse chop, then add eggs, salt, pepper and basil to bowl and process again until well combined. In a preheated cast iron pan add 2-3 T bacon fat. Then scoop egg /squash mixture out in 2-3 T heaps. Fry on med – med/low until eggs are set and the bottoms are browned. Carefully flip. They are quite tender so you really need a lot of fat in the pan so they don’t break apart due to sticking. Cook the second side until browned. Remove from pan to a plate lined with paper towel to soak up any extra drippings.
While you are frying the rest of the pancakes mix all ingredients for the sauce in a bowl.
Serve together while pancakes are still hot.
This recipe has been shared at Monday Mania 6/6/11 @ The Healthy Home Economist.