|Butternut Squash Pecan Pancakes|
Author: Pinch of Yum
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
1 package Butternut Squash with Candied Cinnamon Sauce (or steamed squash sprinkled with cinnamon and sugar)
1 cup whole wheat white flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon allspice
2 tablespoons sugar
½ teaspoon vanilla
1 tablespoon unsweetened applesauce
1 tablespoon melted butter
1 cup milk
¼ cup chopped pecans
Steam squash about 30 seconds longer than directed (for easy mashing), toss to coat with cinnamon sauce, and let cool slightly.
Combine all dry ingredients in a small bowl. In a large bowl, mash about ⅔ of the squash. Add eggs, vanilla, applesauce, butter, and milk. Add dry ingredients and stir until just mixed.
Pour a heaping ¼ cup of batter onto a griddle or skillet at 300-350 degrees, or medium-high heat. When edges start to look dry, flip the pancakes and let cook another 2-3 minutes or until golden brown.
Top with remaining squash, pecans, and maple syrup!
I actually used more like 8/10 cup of milk, but that's kind of an awkward amount to measure. Go for a scant 1 cup of milk. You can also replace the applesauce with another tablespoon of melted butter, and vice versa for an even lighter version. Serving size for the nutrition facts is 2 medium sized pancakes (6 servings total), not including butter and syrup.
Recipe by Pinch of Yum at http://pinchofyum.com/butternut-squash-pecan-pancakes
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Age : 70
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