<span class="fn">Butternut Squash Pecan Pancakes

Ingredients

• 1 package Butternut Squash with Candied Cinnamon Sauce (or steamed squash sprinkled with cinnamon and sugar)
• 1 cup whole wheat white flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 2 tablespoons sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1 tablespoon unsweetened applesauce
• 1 tablespoon melted butter
• 1 cup milk
• 1/4 cup chopped pecans

Steps

1. 1

   Steam squash about 30 seconds longer than directed (for easy mashing), toss to coat with cinnamon sauce, and let cool slightly.

2. 2

   Combine all dry ingredients in a small bowl. In a large bowl, mash about 2/3 of the squash. Add eggs, vanilla, applesauce, butter, and milk. Add dry ingredients and stir until just mixed.

3. 3

   Pour a heaping 1/4 cup of batter onto a griddle or skillet at 300-350 degrees, or medium-high heat. When edges start to look dry, flip the pancakes and let cook another 2-3 minutes or until golden brown.

4. 4

   Top with remaining squash, pecans, and maple syrup!