Butternut Squash Pancakes

I found that small­er pan­cakes work much bet­ter than larg­er ones for this recipe.
Slow Cooker Thai Peanut Chicken
But­ter­nut Squash Pancakes

Ingredients

  • 1 cups mashed roast­ed but­ter­nut squash
  • 2 eggs
  • 1.5 tsp bak­ing powder
  • 1 tsp cin­na­mon
  • 1 tsp vanil­la extract
  • 0.67 cups whole wheat flour

Time in the Kitchen

  • Prep. Time 10 min.
  • Cooking Time 30 min.
  • Total Time 40 to 45 min.

Nutrition Facts

Serving Size: 160 grams
Serves: 2
Amount Per Serving
Calories: 241
% Daily Value*
Total Fat: 5.2g 7%
Saturated Fat: 1.5g 8%
TransFat: 0g
Cholesterol: 160mg 53%
Sodium: 337.3mg 15%
Total Carbohydrate: 39.6g 14%
Dietary Fiber: 6.4g 23%
Sugars: 2.2g 4%
Protein: 11.5g 23%

Directions

  1. Option 1: Add all ingre­di­ents to a blender and blend until smooth. Option 2: Com­bine squash, eggs and vanil­la in a small bowl and mix well.
  2. Add bak­ing pow­der, cin­na­mon and flour and stir until just combined.
  3. Scoop onto a greased grid­dle or pan. Flip when bubbly.

Categories, tags, etc.

Dietary Restriction
Vegetarian
Course / Meal Type
Breakfast