Butternut Squash Pancakes. This Butternut Squash Pancakes recipe is an easy way to add some extra vegetables to breakfast! Made with just a few ingredients, they can be made ahead of time and reheated and also make a. These butternut squash pancakes are super soft and light in texture, feeling just like a "typical" pancake!
These delightful hotcakes are warmly-spice, naturally sweet, and taste like fall! Weeks ago, when I went on a squash-roasting bender, I had. These butternut squash pecan pancakes are made with lots of warm spices and butternut squash, plus they're topped with pecans and maple syrup. You can cook Butternut Squash Pancakes using 5 ingredients and 7 steps. Here is how you cook it.
Ingredients of Butternut Squash Pancakes
- It's 2 cup of roasted butternut squash puree.
- You need 1/4 cup of water.
- It's 1 1/2 cup of buttermilk pancake mix.
- It's 1 tsp of ground cinnamon.
- It's 1 tsp of vanilla extract.
These butternut squash protein pancakes are delicious topped with yogurt, nut butter and granola. As you know, I'm a big fan of vegetables. Butternut squash adds a sweet flavor to these potato pancakes. The natural sweetness of butternut squash works surprisingly well as a pancake filling.
Butternut Squash Pancakes instructions
- puree squash with water until smooth.
- in mixing bowl add pancake mix, cinnamon, and vanilla.
- slowly add squash puree while mixing on low.
- in skillet heat oil on medium heat.
- using ice cream scoop, place batter in pan and smooth out into circle.
- cook each side 6-7 minutes until golden brown.
- serve with syrup, apple pie filling, or plain.
Mix the eggs, flour and milk together to make a pancake batter. Delicious fluffy gluten free pancakes with tons of fall flavor! Caramelized butternut squash takes these over the top! Thick, fluffy whole grain Butternut Squash Maple Oat Pancakes made with simple ingredients. Great for a weekend breakfast or easy fall meal prep.
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