Recipe: Butternut Squash Pecan Pancakes

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 large eggs
½ teaspoon vanilla
1 tablespoon unsweetened applesauce
1 tablespoon melted butter
1 cup milk
¼ cup chopped pecans

Steam the squash for about 30 seconds longer than directed, 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 and add eggs, vanilla, applesauce, butter, and milk.
Add the dry ingredients to the wet mixture and stir until just mixed.
Pour a heaping ¼ cup of batter onto a griddle or skillet heated to 300-350°F.
Cook until edges look dry, then flip and cook for another 2-3 minutes until golden brown.
Top with remaining squash, pecans, and maple syrup.

Servings

Calories

250

Total fat

10g

Total carbohydrates

35g

Total protein

Sodium

300mg

Cholesterol

50mg