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Laura Norris

Acorn Squash Pancakes

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Servings: 2
Ingredients Method

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

Method
 

  1. Use a food processor to grind the oatmeal into a course flour.
  2. Combine the oat flour, whole wheat flour, baking powder, salt, and spices in a mixing bowl.
  3. In a separate bowl, beat together the milk, egg, and vanilla.
  4. 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.
  5. 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.
  6. 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.
  7. This recipe will make 6-7 pancakes.
  8. Serve with pure maple syrup, any desired toppings, and a hot cup of coffee.