Monday, November 14, 2016

~Butternut Squash Pancakes~

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

  1. Place all of the dry ingredients in a large mixing bowl.  Stir until well combined.
  2. Separate Egg Whites from Yolks & place Egg Whites in another bowl.  
  3. Whisk Egg Whites until frothy- 1 to 2 minutes.
  4. Add Olive Oil to foamy Egg Whites & whisk until combined.
  5. Add Butternut Squash to Egg Whites/ Olive Oil.  Combine.
  6. Now, add in Soy Milk & combine.
  7. Add this liquid mixture to dry mixture.  Fold into dry ingredients until combined.
  8. Heat griddle.
  9. For each pancake place about 1/4 Cup batter on griddle.  
  10. After pancake gets a little brown, flip over to cook other side.
  11. Serve with maple Syrup!
Butter or Margarine is not needed for these light yummy pancakes, because the Olive Oil for sauteing & baking gives the pancake a great taste.

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!    



Pam said...

Another good recipe to try! Thanks!

JG said...

Pam- Thanks! Staying with my using mostly Egg Whites, Olive Oil (for baking & sauteing) & Soy Milk routine. :) These are sooo goood!