Butternut Squash Pancakes
Yields 8 4-inch pancakes
Servings 4
Ingredients
Butternut squash puree
- 1 small butternut squash
- 1 cup milk
Remaining ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 cup butternut puree
- 1 large egg
- 3 tablespoons butter melted
- 1 teaspoon vanilla extract
- ¼ cup whipped coconut cream
- candied pecans for garnish
Instructions
- Preheat oven to 400 degrees F.
- Cut butternut squash in half and remove seeds. Drizzle oil on cut sides and lay squash with the cut sides facing down on a baking sheet. Roast for 40-45 minutes or until a fork can easily pierce through. Remove from oven. Remove the peel and cut butternut squash into small chunks.
- Puree 1 cup of butternut squash chunks with 1 cup milk, reserving remaining squash for another use.
- Combine dry ingredients for pancakes including 1 cup flour, 1 tablespoon baking powder, ½ teaspoon salt, 1 tablespoon brown sugar, and 1 teaspoon cinnamon, in a medium bowl. Make a well in the center and add 1 cup butternut squash puree, 1 egg, 3 tablespoons melted butter, and 1 teaspoon vanilla extract. Whisk until combined and let rest for 5 minutes.
- Heat griddle over medium-low heat. Add 1 tablespoon butter and swirl it around the griddle. Wipe griddle clean and pour ¼ cup batter. Cook on both sides until golden brown. Repeat with remaining batter.
- Top pancakes with whipped coconut cream and top with candied pecans. Serve immediately.
Notes
Reserve remaining butternut squash and butternut squash puree for another use.
You can prepare the butternut squash puree the day before.
