As much as I love traditional potato pancakes, every year I experiment in my kitchen and try to come up with new exciting versions of latkes. The possibilities are endless: last year I made a Beet & White Carrot variety, and just yesterday my Cinnamon Sweet Potato + Apple Latkes were published on Momtastic.

This year, I came up with a latke recipe that ties Thanksgiving and Hanukkah together — a Thanksgivukkah recipe! I opted for a healthier, baked version, using a wholesome grain free flour, and olive oil spray. Garbanzo bean flour, packed with lots of protein and fiber, binds all of the ingredients together into a perfect savory cake. The olive oil spray makes the latkes crispy on the outside, and the manchego provides tenderness on the inside (oh, and delicious cheesy flavor).

Ingredients:

* 1 medium butternut squash (grated)

* 1 small red onion (grated)

* 1/3 C. chopped spinach

* 3 TBS. finely chopped sage leaves

* 1 egg

* 1/3 C. grated manchego cheese

* 1/3 C. garbanzo bean flour

* 1 TBS. oat bran (GF- if needed)

* 1/2 TSP. baking powder

* 1 TSP. smoked paprika

* S+P

* olive oil spray

{* fresh avocado slices + radish micro greens}

Method:

1. Preheat oven to 400 degrees. Peel and grate butternut squash and onion. Using a cheese cloth, extract and discard as much liquid as possible.

2. Toss grated veggies with the rest of the ingredients (chopped spinach, sage, flour, oat bran, paprika, S+P, and the egg.) Mix well.

3. Fill a 1/4 cup measure with mixture. Pack mixture into cup tightly, and then tap out onto your hand. Place on parchment lined baking sheet. Use the back of the measuring cup to flatten each cake. Repeat with the rest of the mixture (10 latkes).

4. Lightly spray tops with olive oil spray and place tray in the center of the oven. Bake for 15-20 minutes or until golden brown. Midway, rotate tray and spray tops with another light coat of olive oil spray. Serve with your favorite condiment, or fresh avocado slices and radish micro greens!

Happy Thankgivukkah Everybody!!

Enjoy!