# Butternut Squash Pecan Pancakes Cuisine: western · Time: 20 minutes · Servings: 4 ## 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. Steam squash about 30 seconds longer than directed (for easy mashing), toss to coat with cinnamon sauce, and let cool slightly. 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. 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. Top with remaining squash, pecans, and maple syrup! --- Source: pinchofyum — https://pinchofyum.com/butternut-squash-pecan-pancakes Page: https://findfood.fun/vi/recipes/2319 Language: en (requested translation unavailable)