Whole Wheat Butternut Squash Pancakes

It’s always great when you can combine two of your favorite things in one super-healthy, super-tasty super-breakfast. And then slather it all in syrup.

This syrup. Which maybe is only a BC thing, I don’t know. But it sure is good, and worth hunting for. All I know is that I started out with this:

And ended up with this, about 1.5 minutes later:

These pancakes (via Eat Live Run) are great not only because they contain the king of squashes, Butternut, but because they are also 100% whole wheat but still light and fluffy. Breakfast magic.

Whole Wheat Butternut Squash Pancakes
(I recommend doubling the recipe if you plan on feeding more than two people)
1/2 cup and 2 tbsp whole wheat flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/2 cup milk (I used buttermilk)
1 egg
1 tablespoon melted butter (or corn oil)
1/3 cup cooked butternut squash puree or canned squash

In a medium bowl, sift together the dry ingredients and set aside. In a smaller bowl, add the milk, egg, butter and squash until combined and somewhat less lumpy (it will inevitably stay lumpy). Pour the wet ingredients into the dry, stirring minimally. Let the batter sit for 5 minutes, while you heat up the frying pan. The pan is ready to begin frying the ‘cakes when butter melts and starts bubbling a little. Pour on some batter into your preferred size of pancake, making sure they stay fairly thin. Give it about five minutes on each side, or until golden brown.

Remove from heat and serve with syrup, jam, or fresh fruit.


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