Butternut Squash Pancakes with Yogurt and Maple Syrup

Ingredients

• 12 ounces Mann’s Butternut Squash Cubes
• 1 cup flour, all-purpose
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 ¼ cups buttermilk
• 1 egg, lightly beaten
• 3 tablespoons vegetable oil
• ½ cup toasted pecans, chopped
• ¼ cup vanilla or plain yogurt
• ¼ cup maple syrup

The Method

In steamer, steam squash over saucepan of simmering water for 15 to 20 minutes or until tender; let cool. Pulse in food processor until smooth.

In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, and salt. In separate bowl, whisk together buttermilk, egg, 1 tbsp oil and reserved squash; stir into flour mixture just until combined. Fold in pecans.

Brush large, non-stick skillet with some of the remaining oil; heat over medium heat. Pour scant ¼ cup batter into pan for each pancake; cook for about 2 minutes or until golden brown on the bottom and small bubbles appear on top.

Flip over and cook for about 1 minute or until golden brown and set on the bottom. Repeat with remaining batter and oil. Serve with dollop of yogurt and drizzle of maple syrup.

Nutrition Facts
Serving Size: 380g l Servings: 5
Amount Per Serving
Calories 380 | Total Fat 19g (sat fat 3.5g trans 0g) l Cholesterol 0mg l Sodium 380mg l Total Carbohydrate 48g | Dietary Fiber 3g l Sugars 21g l Protein 8g l Vitamin A 150% | Vitamin C 25% l Calcium 15% l Iron 10% | Iron 10%

Share:

Print Recipe