Make a Tasty and Nutritious Fall Pancake with Butternut Squash!

admin81566
Oct 15
2 min read

Ingredients

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1-2 teaspoons cinnamon

1-2 teaspoons pumpkin pie spice

1 cup pureed butternut squash

3 eggs

1 teaspoon vanilla

1-2 tablespoons maple syrup

3 cups buttermilk

Directions:

Step 1:

Add flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. Whisk together until well combined.

Step 2:

In a different, medium sized bowl, mix pureed butternut squash, maple syrup, vanilla, and 3 large eggs.

Step 3:

Once the squash mixture is well combined, pour into the bowl of dry ingredients. Then pour in the buttermilk and whisk briskly to combine, but do not over beat.

Step 4:

Heat a griddle to 350 degrees (or a frying pan over medium heat). Grease the griddle or pan lightly with cocunut oil. Scoop 1/4 cup of batter onto the griddle or frying pan. Cook for about 1-2 minutes. When you see bubbles beginning to form, it's time to flip the pancake. Flip and cook the other side for 1-2 minutes.

Nutrition Information:

Calories 69

Saturated Fat 0g

Cholesterol 24mg

Carb. 12g

Fiber 1g

Sugars 3g

Protein 3g

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