Butternut Squash Pecan Pancakes

• package Butternut Squash with Candied Cinnamon Sauce (or steamed squash sprinkled with cinnamon and sugar)1
• whole wheat white flour↗1 cup
• baking soda↗1 teaspoon
• baking powder↗1 teaspoon
• salt↗0.5 teaspoon
• cinnamon↗1 teaspoon
• ginger↗0.5 teaspoon
• allspice0.5 teaspoon
• sugar↗2 tablespoon
• eggs↗2
• vanilla↗0.5 teaspoon
• unsweetened applesauce↗1 tablespoon
• melted butter1 tablespoon
• milk↗1 cup
• chopped pecans0.25 cup

Step-by-step instructions

1. 1

   Steam squash about 30 seconds longer than directed (for easy mashing), toss to coat with cinnamon sauce, and let cool slightly.

2. 2

   Combine all dry ingredients in a small bowl. In a large bowl, mash about 2/3 of the squash. Add eggs, vanilla, applesauce, butter, and milk. Add dry ingredients and stir until just mixed.

3. 3

   Pour a heaping 1/4 cup of batter onto a griddle or skillet at 300-350 degrees, or medium-high heat. When edges start to look dry, flip the pancakes and let cook another 2-3 minutes or until golden brown.

4. 4

   Top with remaining squash, pecans, and maple syrup!