|Butternut Squash Pancakes|
Just need Maple Syrup!
1 Cup Butternut Squash? - Yes
Olive Oil for baking & sauteing? - Yes
4 Eggs- (I use only the Egg Whites)? - Yes
2 and 1/2 Cups Soy Milk? - Yes
After that quick check of the needed ingredients, I was ready to make Butternut Squash Pancakes for breakfast last Saturday morning. Two mixing bowls & my handy whisk were placed on the counter. It was pancake time!
The night before I had saved 1 Cup of the mashed veggie when we enjoyed it at dinner. I had dreams of pancakes that are packed with flavor & are also so light. Pancakes that are made using a vegetable! I am just totally hooked on the flavor of Butternut Squash. Are you, too? If you are, make these next weekend!
Butternut Squash Pancakes
2 and 1/2 Cups Flour- I use King Arthur Bread Flour
3 Tablespoons Sugar
4 teaspoons Baking Powder
1 teaspoon Cinnamon
3/4 teaspoon Nutmeg
3/4 teaspoon Ginger
3/4 teaspoon Salt
4 Egg Whites- beaten
4 Tablespoons Olive Oil for baking & sauteing
1 Cup cooked/ mashed/ cooled Butternut Squash
2 and 1/2 Cups Soy Milk
- Place all of the dry ingredients in a large mixing bowl. Stir until well combined.
- Separate Egg Whites from Yolks & place Egg Whites in another bowl.
- Whisk Egg Whites until frothy- 1 to 2 minutes.
- Add Olive Oil to foamy Egg Whites & whisk until combined.
- Add Butternut Squash to Egg Whites/ Olive Oil. Combine.
- Now, add in Soy Milk & combine.
- Add this liquid mixture to dry mixture. Fold into dry ingredients until combined.
- Heat griddle.
- For each pancake place about 1/4 Cup batter on griddle.
- After pancake gets a little brown, flip over to cook other side.
- Serve with maple Syrup!
Butternut Squash Pancakes are a great breakfast in the autumn. Cinnamon, Nutmeg & Ginger are tasted with every bite. They also freeze very well, so your family can enjoy a hearty delicious breakfast on a weekday morning.
If you find 1 Cup of Butternut Squash remaining in the vegetable dish after enjoying your Thanksgiving Dinner, save it! Surprise your family with these pancakes on Thanksgiving Weekend! They are so good!