Heart Healthy Harvest Pancakes |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is what I threw together for breakfast this morning and my kids and husband loved them. If you have picky eaters just don't tell them there is squash, they will never know! Canned pumpkin puree can be substituted for the squash. I made them about 3-4 inches across and came up with 16 pancakes. Ingredients:
1 small banana, diced |
3/4 cup squash, pureed |
2 cups whole wheat flour |
1/2 teaspoon nutmeg |
1/4 teaspoon ginger |
1 tablespoon cinnamon |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 egg |
2 cups skim milk |
Directions:
1. Mix all ingredients together in a medium bowl.
2. Preheat skillet to med-high heat. As long as your skillet is preheated properly you should not need to add any fat to the pan.
3. Using a small ladle, ladle mix into skillet and let cook 4-5 minutes per side, until golden brown.
4. Enjoy topped with maple syrup, or for a healthier version, you can top with warmed cinnamon applesauce.
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