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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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A delicious treat for two, perfect for a romantic and healthy weekend breakfast. This is an excellent way to use leftover roasted pumpkin or butternut squash! Ingredients:
1 cup cooked pumpkin or butternut squash |
6 tbsp flour |
1 large egg |
salt |
cinnamon |
Directions:
1. Pre-cook pumpkin or squash (we like Japanese Pumpkin or Queensland Blue) and mash into a thick paste.
2. Blend in flour and egg and combine well, but not necessarily smooth.
3. If mixture is too wet, add more flour-If too dry, sprinkle with milk.
4. Season to taste with salt and cinnamon.
5. Liberally coat a large skillet with non-stick or oil spray.
6. Pour four to five pancakes into the well-heated skillet and cook until bubbles form and begin bursting on the topside of the pancakes.
7. Gently flip and cook until browned on both sides.
8. Serve hot with your favorite choices of honey, margarine/butter, cream, fruit, or syrup!
9. Nutrition (Half of recipe): 166 Cals; 3.1g Fat; 1g Saturated Fat; 106mg Cholesterol; 623mg Sodium; 28.9g Carbs; 4.8g Dietary Fiber; 4.3g Sugars; 7g Protein; 384% Vitamin A; 6% Calcium; 9% Vitamin C; 19% Iron
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