Butternut Squash Pancakes
Serves: Makes approx. 1 dozen
  • 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
  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.
* 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.
Recipe by Red Kitchenette at http://www.redkitchenette.com/2017/01/03/butternut-squash-pancakes/