Butternut Squash Pecan Pancakes
Butternut squash is rich in vitamin A and provides a sweet and nutty flavor to these pancakes.
This is vegetarian recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Butternut Squash Pecan Pancakes
Ingredients
Instructions
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In a large mixing bowl, combine the butternut squash, flour, baking powder, cinnamon, nutmeg, and salt.
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In a separate bowl, whisk together the milk, egg, brown sugar, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
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Fold in the pecans.
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Heat a non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter.
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Pour 1/4 cup of batter onto the skillet for each pancake.
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Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
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Repeat with the remaining batter, adding more butter as needed.
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Serve the pancakes warm with maple syrup and additional pecans, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 46g16%
- Sugars 10g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
