Description
Delicious fluffy pancakes made with roasted butternut squash, perfect for breakfast or brunch.
Ingredients
Scale
- 1 small butternut squash
- 1 cup milk
- 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 tsp 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
- This recipe can also be made with pumpkin puree if butternut squash is not available.
- For added flavor, consider adding nuts or chocolate chips to the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg