Delicious Butternut Squash Pecan Pancakes Power Breakfast
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Author:souzanfood
Total Time:35 minutes
Yield:4 servings 1x
Description
Savor delicious pancakes with butternut squash pecans Perfect as a power breakfast to energize your day Try this unique twist on pancakes
Ingredients
Scale
1 cup butternut squash puree
1 cup all-purpose flour (or gluten-free flour)
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 cup milk (or dairy-free alternative)
1 large egg
1/2 teaspoon cinnamon
1/2 cup chopped pecans
Instructions
Prepare the Butternut Squash: If you haven’t done so already, roast or steam your butternut squash. Allow it to cool, mash it, or blend it into a smooth puree.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon until evenly combined.
Combine Wet Ingredients: In another bowl, mix the butternut squash puree, milk, and egg. Whisk until smooth.
Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients, gently stirring until just combined. Be careful not to overmix; some lumps are fine.
Add the Pecans: Fold in the chopped pecans, distributing them evenly throughout the batter.
Heat the Pan: Place a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a little butter.
Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Repeat: Continue this process, adjusting the heat as necessary, until all the batter is used.
Serve Warm: Stack up the pancakes and serve with your choice of syrup and garnishes!
