Butternut Squash Pancakes

• servings: 8 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1/2 cup mashed roasted butternut squash (you can also use pumpkin)

2 eggs

1 cup milk (cow or plant-based)

1 tsp vanilla extract

1 Tbsp maple syrup

1 ½ tsp baking powder

1 tsp cinnamon

1 cup white whole wheat flour

Directions

Option 1: Add first 5 ingredients to a blender and blend until smooth. Add remaining ingredients and pulse until just mixed.

Option 2: Combine squash, eggs, milk,syrup and vanilla in a small bowl and mix well.

Add baking powder, cinnamon and flour and stir until just combined.

Scoop onto an oiled griddle or pan. Flip once.