Butternut Squash Pancakes

Tuesday, January 19, 2016

1 cup flour
1 tbsp milk 
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoon brown sugar (or other sweetener)
2 teaspoons baking powder
1 cup puréed butternut squash
1 egg

Preheat skillet or griddle to medium heat or 325 degrees. Grease with oil or butter. In a large bowl, mix together all ingredients. 

Spoon 2-3 tablespoons on skillet/griddle forming pancakes. Cook on one side until bubbles start to burst. Flip using a spatula and cook on other side for 2-3 minutes or until golden brown. 

*If freezing, place a piece of parchment or wax paper between each pancake and stack in a freezer bag.