Minutes Prep time: 80
Minutes Total time: 75
Servings: 6
Difficulty: Advanced
BUTTERNUT SQUASH PANCAKES:
PAM® Original No-Stick Cooking Spray , divided
1 medium butternut squash
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large egg white
2 cups reduced fat (2%) milk
2 tablespoons butter, melted
1/3 cup firmly packed light brown sugar
PECAN MAPLE SYRUP:
1/4 cup butter
1/4 cup pecan pieces
3/4 cup Log Cabin® Original Syrup
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 326 mg | 33% |
| Carbohydrate | 96 g | 32% |
| Cholesterol | 37 mg | 12% |
| Total Fat | 17 g | 27% |
| Iron | 4 mg | 21% |
| Calories | 567 kcal | 28% |
| Sodium | 837 mg | 35% |
| Protein | 11 g | 22% |
| Saturated Fat | 9 g | 44% |
| Sugars | 27 g | 3% |
| Vitamin C | 20 mg | 33% |
Preheat oven to 350°F. Spray large baking sheet with cooking spray. Bake for 50 mins or until soft. Cool completely. You should have about 2 cups of cooked butternut squash.
Stir together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt in large bowl. Scoop butternut squash flesh into another large bowl; pour in egg whites. Blend with an immersion blender until squash is purred and lighter in color, about 2 minutes. Pour in milk, melted butter, brown sugar and flour mixture and continue blending until well mixed.
PECAN MAPLE SYRUP: Melt butter in medium saucepan over medium heat. Cook until foamy and brown flecks appear. Stir in pecans and maple syrup and continue cooking 4 minutes, stirring occasionally. Reduce heat to low and keep warm while cooking pancakes.
Spray 12-inch nonstick skillet with cooking spray and heat over medium-low heat. Pour about 1/4-cup of batter into the pan for each butternut squash pancake, cooking three at a time. Cook 2 to 3 minutes until each pancake bubbles at the side. Flip and cook until golden brown on both sides. Remove pancakes from pan and keep warm.
Serve butternut squash pancakes with brown butter pecan maple syrup. Top with Reddi-wip®, if desired.
Butternut Squash Pancakes with Brown Butter Pecan Maple Syrup
