Butternut Squash Pancakes w. Pecan-Maple Sauce
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 16 pancakes
 
Ingredients
  • For the Pancakes:
  • 3 cups all-purpose flour
  • cup granulated sugar
  • teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 17.3 oz O OrganicsTM Butternut Squash Soup
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • For the Pecan-Maple Sauce:
  • 2 tablespoons butter
  • cup chopped pecans
  • cup O Organics Maple Syrup
Instructions
  1. Combine the flour, sugar, salt, baking powder and cinnamon in a large bowl. In a separate bowl, whisk together the butternut squash soup, eggs, vanilla and milk. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Set aside to rest 10 minutes.
  2. While the batter rests, put the butter and chopped pecans in a small saucepot over medium heat. When the butter begins to sizzle add the maple syrup and continue cooking until the syrup begins to bubble.
  3. To cook the pancakes, heat a cast-iron skillet or non-stick pan and add just enough oil to cover the bottom. Pour the batter into the heated skillet, using a ΒΌ cup measure as a scoop. Cook until bubbles form and the edges are brown. Turn and cook approximately 1 minute more.
Recipe by The Couple's Kitchen at https://thecoupleskitchen.com/butternut-squash-pancakes-w-pecan-maple-sauce/