Butternut Squash Pancakes

This Butternut Squash Pancake recipe is an easy way to sneak veggies into your breakfasts.

Looking for other ways to sneak veggies?

• First, try Cauliflower Pizza Crust or Cauliflower Breadsticks. We were pleasantly surprised with how tasty both options are! 
• Another option is Cauliflower Mash with Meatballs and Gravy. Since it is smothered in gravy, your littles will hardly be able to tell a difference! 
• Whether you’re eating low carb or not, this Skillet Cheesy Chicken and Veggie “Rice” is a winner in our books. 

More Breakfast Recipes:

• We love Monkey Bread year round, and it is so easy to adapt to each season! 
• These Easy Crepes are just that- easy! Plus, everyone will be happy having the toppings of their choice. 
• Another healthy option is Bacon Sweet Potato Hash. You can serve it as a side, or add a couple eggs to make it the main dish. 

This Butternut Squash Pancake recipe is an easy way to sneak veggies into your breakfasts. They are soft, sweet, and kid approved! 

Butternut Squash Pancakes

Ingredients

• 3 cups Del Monte Riced Butternut Squash (#1518)
• 2 eggs
• 1/2 cup milk
• 1/2 tsp vanilla (#6702)
• 1 cups all-purpose flour (#1333)
• 1 tsp baking powder (#2847)
• 1/4 tsp ground cinnamon (#1005)

Instructions:

1. Put butternut squash in a microwave safe bowl. Microwave on high, uncovered, for 10 minutes (stirring halfway through).
2. In large bowl, beat eggs with wire whisk until fluffy. Stir in milk, vanilla, flour, baking powder and cinnamon just until flour is moistened (batter will be slightly lumpy); do not over mix or pancakes will be tough. Stir in Butternut Squash. 
3. Brush griddle or skillet with vegetable oil. Heat over medium-high heat (375°F.)
4. For each pancake, pour about ¼ cup batter onto griddle. Cook 1 to 2 minutes or until bubbly on top and dry around edges. Turn, cook 1 to 2 minutes or until golden brown.

Comments

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