Tools

• Masher attachment
• Whisk attachment
• Mini chopper
• Knife blade

Ingredients

Ingredients 1 
Fresh coriander 30 grams 
Fresh jalapenos 3 
Peanuts 50 grams toasted
Vegetable oil 4 Tbsp. 
Toasted sesame oil 1 Tbsp. 
Lime 1 
Salt 0.5 tsp. 
 
Ingredients 2 
Pumpkin seeds 100 grams 
Sesame seeds 50 grams 
Maple syrup 2 Tbsp. 
Tamari sauce 1 Tbsp. 

Ingredients 3 
Butternut squash 300 grams 
Water     as needed
 
Ingredients 4 
Quinoa 100 grams 
Salt to taste
Water 300 grams 

Ingredients 5 
Flour 135 grams 
Baking powder 1 tsp. 
Cayenne pepper 0.25 tsp. 
Ground paprika 0.25 tsp. 
Ground coriander 0.5 tsp. 
 
Ingredients 6 
Spring onions 4 
Fresh coriander 2 Tbsp. 
 
Ingredients 7 
Milk 185 grams 
Egg 1 
Butter 2 Tbsp. 
Natural yoghurt 45 grams 

Ingredients 8 
Grapeseed oil 2 Tbsp.

Method

Prep. (Before you begin) 
 
 1- Destem the coriander from Ingredients 1. 
 2- Trim and roughly chop the jalapeno. 
 3- Juice the lime. 
 4- Peel, deseed and cut the butternut squash into 2 cm cubes. 
 5- Trim and slice the spring onions. 
 6- Melt the butter. 
 7- Destem the coriander from Ingredients 6 and finely chop. 

 Getting started

 1 - Fit the Knife blade to the food processor bowl. 
 2 - Pre heat the oven to 180°C.
 3 - Line a baking tray with parchment paper.
 
Stage 1 
 
1- Add the first 2 of Ingredients 1 (coriander, jalapenos) into the mini chopper attachment.
2- Pulse until finely chopped.
3- Add the rest of Ingredients 1 (peanuts, vegetable oil, sesame oil, lime juice, salt) into the mini chopper.
4- Pulse until everything has combined and chopped but is not too smooth. 
5- Chill until ready to use. 
 
Stage 2 
 
1- Add Ingredients 2 (pumpkin, sesame, maple syrup, tamari) to a medium bowl.
2- Mix until coated. 
3- Spread in an even layer onto a lined baking sheet. 
4- Bake for 7 minutes at 180°C.
5- Stir the seeds.
6- Bake for 8 more minutes. 
7- Let cool. 
 
Stage 3 
 
1- Add Ingredients 3 (squash, water) into a saucepan.
2- Bring to the boil, then reduce to simmer. 
3- Cook for 20 minutes or until soft. 
4- Drain and set aside. 
  
Stage 4 
 
1- Add Ingredients 4 (quinoa, water) into the saucepan.
2- Bring to the boil, then reduce to simmer. 
3- Cook for 15 minutes until the water is absorbed and the quinoa is fluffy.
4- Leave to cool. 
 
Stage 5 
 
1- Sift Ingredients 5 (flour, baking powder, cayenne, paprika, coriander) into a large bowl.
2- Set aside. 
3- Fit the masher attachment. 
4- Purée the squash using the turbo function. 
 
Stage 6 
 
1- Add Ingredients 6 (spring onion, coriander) to a clean large bowl.
2- Add 100 g of the quinoa. 
3- Add 150 g of the squash purée.
4- Mix until combined.
 
Stage 7 

1- Fit the Whisk attachment to the hand blender.
2- Add Ingredients 7 (milk, eggs, butter, yoghurt) to the beaker.
3- Whisk until mixed. 
4- Slowly pour the milk mixture into the flour mixture while whisking. 
5- Carefully fold the squash mixture into the batter using a spatula. 

Stage 8 
 
1- Add Ingredients 8 (oil) into a frying pan.
2- Heat over a medium high heat. 
3- Spoon some of the hotcake batter into the saucepan, making a circle about 6 cm across.
4- Sprinkle some of the leftover quinoa on top of the batter. 
5- Cook the hotcake for 4 minutes on both sides. 
6- Keep warm.
7- Repeat with the rest of the mixture. 
8- Serve. 
9- To Serve. Serve the hotcakes with a drizzle of pesto and sprinkle the seeds.