These Butternut Squash Pancakes Are:
Loaded with Potassium and Vitamin B6
Easy to Make
Good for Babies as young as 9 months
Butternut Squash Pancakes
Serves: Makes approx. 1 dozen
1 cup whole-wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon salt
½ cup milk
1 cup butternut squash puree* (See below for instructions)
1 tablespoon canola oil
2-3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Canola oil or butter, for cooking
Toppings: pure maple syrup, Greek yougrt, berries, jam, preserves, bananas or honey
Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
In a large mixing bowl, sift together flour, baking powder, cinnamon and salt. In a separate bowl, whisk together milk, squash puree, egg, oil, maple syrup and vanilla. Slowly stir wet mixture into flour mixture.
Heat a large skillet (non-stick or cast-iron) or griddle over medium heat; grease with butter or oil. Pour about ¼ cup of batter onto pan. Cook until you see a few bubbles on the surface of the pancake, about 1 to 2 minutes. Flip with a spatula and continue to cook until browned on the underside, about 1 to 2 minutes more. Transfer to a baking sheet (or platter), covering loosely with foil, and keep warm in oven. Continue with more oil/butter and remaining batter. Serve warm, with desired toppings.
* To make approx. 1 cup of butternut squash puree you will need a 1 pound squash. Peel and dice the squash and toss with 1-2 tablespoons olive oil. Roast on a parchment lined baking sheet on 425 for approx. 15 minutes, or until golden and fork tender. Remove from oven and puree in a small food processor until smooth.