Thanks to Benedictine University Dietetic Intern Sehba Nasir for sharing this recipe. Sehba says: “Kids…will love the wonderful taste of these nutritious pancakes!”
2 cups cooked, mashed butternut squash
2 tablespoons brown sugar
1 cup fat free milk
1/2 cup egg substitute
1 cup unbleached white flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon instant mulling spice
Beat cooked, mashed squash with brown sugar, milk, and egg substitute until smooth. In separate bowl, stir flour, baking powder, salt and mulling spice. Stir dry ingredients into squash mixture. Lightly coat a griddle with cooking spray, heat and then drop in batter. When golden brown on bottom flip them. Serve with maple syrup.
Adapted by Sehba Nasir from http://robbingpeter.wordpress.com/2009/04/27/squasy-pancakes
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