Butternut Squash pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 cup Butternut Squash (diced, shredded, or mashed) .5 cup Flour, whole grain 2 large Egg, fresh, whole, raw Spices and herbs
Cook squash until tender (even better, use leftover squash from the refrigerator)
Combine all ingredients in a mixing bowl
Heat a bit of your favorite oil on med-high in a skillet
Cook batter, flipping once until browned on both sides
Serve with sour cream and fresh herbs
Serving Size: Makes 12 small pancakes
Number of Servings: 1
Recipe submitted by SparkPeople user SLOANIEPANTS.
Combine all ingredients in a mixing bowl
Heat a bit of your favorite oil on med-high in a skillet
Cook batter, flipping once until browned on both sides
Serve with sour cream and fresh herbs
Serving Size: Makes 12 small pancakes
Number of Servings: 1
Recipe submitted by SparkPeople user SLOANIEPANTS.
Nutritional Info Amount Per Serving
- Calories: 599.4
- Total Fat: 10.7 g
- Cholesterol: 372.0 mg
- Sodium: 169.0 mg
- Total Carbs: 108.3 g
- Dietary Fiber: 19.3 g
- Protein: 24.8 g
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