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Butternut Squash Pancakes

Fluffy with a hint of cinnamon, these pancakes are one of the most delicious ways to eat vegetables for breakfast. Recipe source: The Lean Green Bean

Prep Time: 10 minutes Total Time: 55 minutes Cook Time: 45 minutes Servings: 4
Ingredients Click the play button next to each ingredient for How-To Videos
  • 2 Eggs
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 1 teaspoon Vanilla Extract
  • 2/3 cup Flour
  • Cooking Spray
  • 1 cup Butternut Squash, roasted and mashed
  1. Roast squash in the oven at 400°F for 40 minutes. Let cool and mash with a fork.
  2. Combine squash, eggs and vanilla in a small bowl and mix well.
  3. Add baking powder, cinnamon and flour and stir until just combined.
  4. Scoop onto a greased griddle or pan. Flip when bubbly.
  5. Serve with maple syrup or fruits!
Nutrition Facts
Serving Size 2 pancakes % Daily Value
Calories 78
Fat 3 g 3%
Saturated Fat 0.8 g 4%
Cholesterol 93 mg 31%
Sodium 68 mg 3%
Total Carbohydrates 10 g 4%
Fiber 3 g 9%
Sugars 2 g
Protein 4 g 9%
Ingredient Nutrition Info

Butternut squash is a good source of fiber and potassium.

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