Description
These hearty, whole wheat pancakes are made special by the addition of creamy butternut squash! Make these the day after Thanksgiving with leftover squash for a delicious treat.
Ingredients
- 1-¼ cup Whole Wheat Flour
- 1-½ teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1-½ teaspoon Cinnamon
- ½ teaspoons Ground Nutmeg
- 1 teaspoon Ground Ginger
- 2 whole Eggs
- 2 Tablespoons Butter, Melted
- 1 cup Milk
- ⅔ cups Butternut Squash Puree (from A Can Or Make Your Own By Processing Leftover Baked Squash In A Vita-Mix Or Food Processor)
Preparation
In a large bowl, mix together the dry ingredients. In another bowl, combine the egg, melted butter, milk and squash. Mix well.
Add wet ingredients to the dry and fold together, being careful not to over-mix the batter.
Let the batter rest five minutes.
Cook on a medium hot skillet and flip when the pancake has bubbles all over.
Serve with warm maple syrup, banana, walnuts and … bacon (optional, but delicious).
