Butternut Squash Pancakes

Author: Jessica Blackman for FoodieKid Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 minutes

Yield: 6 silver dollar pancakes Category: Breakfast Method for Simple Starters: Steamed

Fact: kids love pancakes. We haven’t met one yet who doesn’t. Next time you’re making pancakes on a weekend morning, consider giving them a twist by incorporating something unexpected into the mix: veggies! Our recipe for Butternut Squash Pancakes satisfies those pancake cravings while including the naturally sweet and subtle flavor of squash. Just add one packet of prepped and steamed Butternut Squash from Simple Starters’ Root Veggie and Squash Pack and you’ll be on your way!

Ingredients:

1 frozen packet of Butternut Squash from Simple Starters’ Root Veggie and Squash Pack, steamed according to directions

1 tbs butter (or coconut oil or olive oil, if preferred)

1 cup whole wheat flour

¾ tsp baking powder

½ tsp cinnamon

½ tsp vanilla

1 egg

2-3 tbs milk

Instructions:

Mash the steamed squash to a smooth puree. In a medium bowl, mix the squash, flour, baking powder, cinnamon, vanilla and egg until incorporated, but don’t over mix. The mix will be thick. Add milk as needed to thin to your desired texture. Melt half the butter in a pan over medium heat. Add a large spoonful into the pan and flatten slightly. Repeat two more times. Let cook for 4 minutes or until the bottom edges are browned. Flip and repeat. Add the rest of the butter to the pan and using the rest of the batter to make the remaining 3 pancakes. Serve warm or at room temperature. Yummy with applesauce or yogurt for dipping! Store leftovers in the fridge for 3 days or the freezer for 1 month.

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