Butternut Squash Pancakes

We were getting dinner ready to go tonight, and I pulled some frozen, diced butternut squash out of the freezer as a vegetable side.  I was feeling creative and came up with something kill-ah!  Oh, let me tell you.  These were amazing!  Everybody, especially the girls L-O-V-E-D these!  I’m just going to jot down what I did here.  Feel free to edit as you like.  I HOPE you try these!

Butternut Squash Pancakes

Ingredients

10 oz bag frozen, cubed butternut squash

1 egg

1/3 c. of whole-grain pancake/waffle mix (no sugar)

1 t. of splenda brown sugar

1 t. canola oil

1 T. milk

dash each of cinnamon, cloves, and nutmeg

pat of butter

Directions

Microwave squash, covered in a microwave-safe bowl for about 4 minutes or until squash is cooked.  You may need to stir half-way through.  After 4 minutes squash should be very tender and squishy.  Using a mesh colander, drain and “squash” out excess water.  Return to bowl.  Mash well and add egg, oil, milk, sugar, and spices.  Stir until egg in well-combined.  Add small amounts of pancake mix, stirring in between until desired thickness of batter is achieved.  Coat a nonstick griddle or large frying pan with cooking spray and heat to high.  Add a pat of butter.  When sizzling and butter is melted, scoop pancake batter with 1/4 cup scoops onto griddle.  Fry each on med-high, flipping when bubbles begin to form around the edges.  Fry an additional 2 minutes or so until lightly browned on each side.  Serve with the tiniest drizzle of real maple syrup.  Should yield about 6 small, but hearty pancakes.

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3 Responses

  1. These, like you, completely rocked my world. These are quite easily one of the best things i have ever put in my mouth.

  2. You invented something! How?! This exceeds my cooking capabilities and I am impressed. Well done.

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