Butternut Squash Pancake Recipe
Buttery Butternut Squash Pancakes
Squash, fall is the time of year for cooking with it, and Breanne and I have lots of it!
The morning after we made my newly coined and copyrighted Spiced Butternut Squash Mosh dish, we STILL had more squash leftover. So, we did what anybody else would do when with a surplus of squash, we made pancakes!
Butternut Squash pancakes… Obviously :P
Don’t forget to top yours with maple syrup. I’m now instating that as a mandatory component of all Hungry Runner pancakes!
Buttery Butternut Squash Pancakes
The Hungry Runner
Ingredients
- 1 &1/2 cups flour (1 cup whole wheat, 1/2 cup spelt)
- 3 T sugar
- 1/2 cup rolled oats
- 1/4 tsp. salt
- 1 tsp. baking powder
- pinch baking soda
- 1 cup unsweetened vanilla almond milk
- 1 flax egg (1T ground flax mixed with 2T water, set aside for 3-4 minutes)
- 1 cup mashed butternut squash (Warmed in microwave with 1 tsp. butter for 45 sec. Omit butter for Vegan Pancakes.)
- 1 & 1/2 tsp. vanilla extract
- 2 T butter, softened (Substitute with 1T coconut oil for Vegan Pancakes.)
Directions
1. In a medium-sized bowl, mix together the dry ingredients.
2. In a separate bowl, mix together the vanilla extract, milk, softened butter (or oil), and mashed squash.
3. Add the wet ingredients to the dry.
4. Pour batter onto an oiled skillet over medium heat (batter makes about 10 medium-sized pancakes).
5. Cook for 2-3 minutes on each side or until slightly browned.
6. Optional: Serve with banana slices!
Information
- Category
- Breakfast/Brunch, Pancakes/Waffles
