Description
Perfectly spiced and perfectly cozy.
Ingredients
- 2 cups Cubed Butternut Squash
- ¼ cups Cinnamon Sugar
- 1 cup Whole Wheat Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- 1 teaspoon Cinnamon
- ½ teaspoons Ginger
- ½ teaspoons Allspice
- 2 Tablespoons Sugar
- 2 whole Eggs
- ½ teaspoons Vanilla
- 1 Tablespoon Unsweetened Applesauce
- 1 Tablespoon Melted Butter
- 1 cup Milk
- ¼ cups Chopped, Toasted Pecans
- Syrup, To Serve
Preparation
Steam squash until soft (see note below). Mash, mix in cinnamon sugar, and let cool slightly.
In a small bowl, combine all dry ingredients. In a large bowl, mash about 2/3 of the squash. Add eggs, vanilla, applesauce, butter, and milk. Add dry ingredients and stir until just mixed.
Pour a heaping 1/4 cup of batter onto a griddle or skillet at 300-350ºF, 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 extra squash pieces, pecans, butter, and syrup!
Note: I also used a steam-in-the-bag squash with a cinnamon sauce. It worked perfectly and was super easy.
