1/4 - 1/3 cup mashed and previously cooked butternut squash
2 T brown sugar
1/2 cup milk
1 cup flour (I use ½ cup whole wheat and ½ cup white flour)
1 tsp baking powder
1/2 tsp salt
Beat cooked mashed squash with brown sugar, milk and egg until smooth
In separate bowl, stir sifted flour, baking powder and salt.
Stir dry ingredients into squash mixture.
Heat pan with cooking spray and drop in batter one spoon at a time.
When bubbling on top and golden brown on bottom flip them and cook.
Serve with maple syrup.
If you have leftover cooked squash, you can freeze it and label for the next time you make these pancakes! Get your kids to do the stirring or break an egg!
They love the process!
This recipe was one of the assignments I had during one of my rotations at a skilled nursing facility. I was assigned a food demonstration and that month the vegetable spotlighted was squash as it was Fall. I picked butternut squash because I found it on sale at the local stores. I tried out a few recipes by scrolling through the Internet. I had fallen in love with the butternut squash recipe for pancakes. I still use that recipe today and have tweaked it a bit for the measurements and my kids love to eat it. It also helps to know they are getting in their Vitamin A from the squash in the mornings too! In addition, squashes are considered nutritional goldmines!
How to cut Butternut Squash?
Cut in half, peel and chop.
This webpage has good pics!
How to cook it now its all cut?
I like to just steam the diced squash on the stovetop (15 to 20 minutes) or microwave it (around 10 minutes) for pancakes. I don’t recommend boiling.