Butternut squash pecan pancakes (TNT)

Butternut Squash Pecan Pancakes

Author: Pinch of Yum 

Prep time: 10 mins 

Cook time: 10 mins 

Total time: 20 mins 

Ingredients 

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 

2 eggs 

½ teaspoon vanilla 

1 tablespoon unsweetened applesauce 

1 tablespoon melted butter 

1 cup milk 

¼ cup chopped pecans


Instructions 

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!


Notes 

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