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Acorn Squash Pancakes

Laura Norris
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Servings 2

Ingredients
  

  • 1 cup old-fashioned oats
  • 1/4 cup whole wheat flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teapsoon nutmeg
  • 1/2 cup milk extra if needed - I used an additional tablespoon
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup acorn squash puree
  • 1 1/2 teaspoon brown sugar
  • Just enough butter to grease the skillet

Instructions
 

  • Use a food processor to grind the oatmeal into a course flour.
  • Combine the oat flour, whole wheat flour, baking powder, salt, and spices in a mixing bowl.
  • In a separate bowl, beat together the milk, egg, and vanilla.
  • Add the egg mixture, acorn squash puree, and brown sugar to the dry ingredients, and gently mix together until just combined. Be careful not to overmix.
  • Heat a griddle over medium heat. Add a small amount of butter to the pan. Once butter is sizzling, begin to make the pancakes by pouring the batter onto the griddle. A quarter cup measuring cup or an ice cream scoop helps portion the pancakes.
  • When bubbles begin to appear and the edges are browned, flip the pancakes and cook for an additional 2-4 minutes. The pancakes are done when they are golden brown on both sides.
  • This recipe will make 6-7 pancakes.
  • Serve with pure maple syrup, any desired toppings, and a hot cup of coffee.