Vegan, Glutenfree Butternut Squash Pancake Puffs

Few months back, I wanted to try out some gluten free baking. I bought different kinds of gluten free flours but never got around to bake anything with them. When I was organizing the pantry, I found an unopened pack of Amaranth flour and wanted to try making something using it. When I opened the pack, I found the smell a bit too overwhelming. Almost all gluten free flours except for oat and rice flour have some significant smell that need getting used to. That is the reason behind the combination of rice and amaranth flour.  I was chopping butternut squash to make something and used some of it to make these Aebleskiver or pancake puffs. (This is nothing but paniyaram or gundu pongal or appe in different languages.) This batter can easily be used to make pancakes.

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Ingredients: 
Rice flour - 1 cup
Amaranth flour - 3/4 cup (Or any other gluten free flour or more rice flour)
Salt - a pinch
Very warm water - 2 cups
Sugar / Brown Sugar - 1/2 cup
Grated butternut squash - 1 cup (you could use grated carrots or apples too)
Baking Soda - 1/4 tsp
Five spice powder - 1/2 tsp or use just cinnamon or a combination of cinnamon and nutmeg or pumpkin spice.
Oil to cook the pancake puffs or pancakes

Method:
Mix both the flours, salt, sugar with very warm water. Whisk so that there are no lumps. Add grated butternut squash and mix. Cover and let sit for 20 minutes. After this time, prepare your Aebleskiver pan or pancake puff pan. Use few drops of oil in each cup. To the batter, add the baking soda and mix well. Fill each cup with the batter and cover with a lid. When the edges have started browning, flip the puffs and cook the other side. These don't puff up as much as the regular glutenous puffs. Serve with maple syrup or agave nectar.

Notes:
If you don't care about keeping it gluten free, use whole wheat flour or all purpose flour for all the flours. Use about 1 1/2 cups of water and add more if needed to get the correct consistency and proceed.

Enjoy.

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