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Butternut Squash Pancakes
From Statesboro Market2Go
<p>Perfect for a chilly fall morning! Try mixing and matching different toppings to suit your tastes! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: jaroflemons.com (Entered by Ariana Giddens)
Serves: 6 pancakes
Vegetarian!
Ingredients
1 1/2 cups
Butternut squash (cubed)
2 large
Eggs
2 tablespoons
Maple syrup
1 teaspoon
Vanilla extract
1 1/4 cups
Flour (original recipe suggests using oat flour)
1 teaspoon
Baking powder
1/2 teaspoon
Cinnamon
1/4 teaspoon
Nutmeg
1/4 teaspoon
Salt
Toppings such as:
Chopped nuts
Whipped cream
Syrup of your choice
Berries
Sliced bananas
Butter pats
Ice cream
Yogurt
Pear slices
Honey
Step by Step Instructions
- Put the butternut squash cubes into a pot and add water to cover. Bring to a boil, then reduce the heat to low and simmer for 15 to 20 minutes. Drain the water, and mash or puree the squash cubes.
- Whisk the squash with the eggs, maple syrup, and the vanilla together in a bowl.
- Whisk in the flour, baking powder, cinnamon, nutmeg and salt.
- Heat up a non-stick skillet while the batter rests. Add a bit of cooking oil to the pan, then add the batter to the pan with a 1/4 or 1/3 measuring cup.
- Cook each pancake for 1 or 2 minutes on each side, then serve them topped as desired.