These hearty, whole wheat pancakes are made special by the addition of creamy butternut squash!
Make these the day after Thanksgiving with leftover squash for a delicious treat.
Added by EatLiveRun on Tasty Kitchen./Pioneer Woman site
Prep Time 5 Minutes
Cook Time 5 Minutes
1 1/4 cups whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 large eggs
2 Tablespoons butter, melted
1 cup milk
2/3 cup butternut squash puree (canned or processed in a food processor)
In a large bowl, mix together the dry ingredients.
In another bowl, combine the egg, melted butter, milk and squash.
Add wet ingredients to the dry and fold together, being careful not to over-mix the batter.
Let the batter rest five minutes.
Cook on a medium hot skillet and flip when the pancake has bubbles all over.
Serve with warm maple syrup, banana, walnuts and … bacon (optional, but delicious).