Butternut Squash “Rotini” Pancakes with Yogurt and Maple Syrup

In steamer, steam Butternut Squash “Rotini” 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 tablespoon oil and reserved Butternut 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: 216g l Servings: 4-6
Amount Per Serving
Calories 380 l Calories from Fat 170 l Total Fat 19g (sat fat 3g trans 0g) l Cholesterol 40mg l Sodium 380mg l Total Carbohydrate 48g l Dietary Fiber 3g l Sugars 21g l Protein 8g l Vitamin A 150% l Vitamin C 25% l Calcium 15% l Iron 10%