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Butternut Squash Pancakes

January 3, 2017 By Danielle Leave a Comment

butternut squash pancakes www.redkitchenette.comThere is something about breakfast for dinner that is hard to resist.  My girls love it and I love the simplicity of it.  We don’t do it often, but on those nights where ease is a priority, eggs or pancakes always win.  Here I’ve created a delicious, savory yet sweet, healthy and hearty butternut squash pancake recipe perfect for the entire family.  Delicious on their own, with a drizzle of maple syrup, or even a dollop of Greek yogurt, they are sure to become a favorite – for breakfast or dinner!

These Butternut Squash Pancakes Are:

  • Healthy
  • Fiber-Filled
  • Loaded with Potassium and Vitamin B6
  • Easy to Make
  • Delicious
  • Whole-Grain
  • Good for Babies as young as 9 months
  • Freezer-Friendly
  • Kid-Approved

 

Print
Butternut Squash Pancakes
Serves: Makes approx. 1 dozen
 
Ingredients
  • 1 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ½ cup milk
  • 1 cup butternut squash puree* (See below for instructions)
  • 1 egg
  • 1 tablespoon canola oil
  • 2-3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • Canola oil or butter, for cooking
  • Toppings: pure maple syrup, Greek yougrt, berries, jam, preserves, bananas or honey
Instructions
  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
  2. In a large mixing bowl, sift together flour, baking powder, cinnamon and salt. In a separate bowl, whisk together milk, squash puree, egg, oil, maple syrup and vanilla. Slowly stir wet mixture into flour mixture.
  3. Heat a large skillet (non-stick or cast-iron) or griddle over medium heat; grease with butter or oil. Pour about ¼ cup of batter onto pan. Cook until you see a few bubbles on the surface of the pancake, about 1 to 2 minutes. Flip with a spatula and continue to cook until browned on the underside, about 1 to 2 minutes more. Transfer to a baking sheet (or platter), covering loosely with foil, and keep warm in oven. Continue with more oil/butter and remaining batter. Serve warm, with desired toppings.
Notes
* To make approx. 1 cup of butternut squash puree you will need a 1 pound squash. Peel and dice the squash and toss with 1-2 tablespoons olive oil. Roast on a parchment lined baking sheet on 425 for approx. 15 minutes, or until golden and fork tender. Remove from oven and puree in a small food processor until smooth.
3.3.3070

 

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Leave a Comment · Filed Under: 9-12 months + Up, Breakfast, First Finger Foods, Lunch & Dinner, Toddler and Beyond

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Hi, I’m Danielle Krupa, a wife and mother of 2 in Boston. I'm a health-supportive chef and recipe developer. ...[read more]
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