Butternut Squash Pancakes

Ingredients:

2 1/4 c milk

1 1/2 c pureed butternut squash

2 eggs

3 tbsp vegetable oil

3 tbsp vinegar

2 c all-purpose flour

1 c whole wheat flour

1/4 c brown sugar

3 tsp baking powder

1 1/2 tsp baking soda

3/4 tsp salt

2 tsp Pumpkin Pie Spice (or 1 1/2 tsp cinnamon, 1 tsp allspice, 1/2 tsp cloves, 1/2 tsp ginger)

Butter for the pan

Directions:

• In a large bowl, whisk together the milk, squash, eggs, oil and vinegar.

• In a separate bowl, mix the flour, sugar, baking powder, baking soda, spices and salt.

• Stir the dry mixture into the wet until just combined.

• Melt butter in a pan over medium heat, or use a non-stick griddle. For smallish pancakes, pour about 2 tbsp of batter per pancake. Cook until the top is a little bit bubbly, then flip. They should be slightly browned. This made enough for a meal for 4 people.

Banana Bread!

Banana Bread

1 cup brown sugar

2 eggs

3/4 cup oil

1/2 cup sour cream

1/2 ts. Cinnamon (or ¾ ts. pumpkin pie spice)

1 ts.baking soda

1 ts. baking powder

1 ts. orange juice

1 cup mashed ripe banana (3 med)

1 cup all-purpose flour

1 cup whole wheat flour

Preheat oven to 375. Lightly grease a 12 1/2 x 4 1/2 inch loaf pan or 3 mini loaf pans.

Mix together sugar, eggs and oil. Add sour cream, cinnamon (or pumpkin pie spice), baking soda, baking powder and orange juice. Stir until well blended.

Add mashed banana to the mixture. Add flours and mix well. Pour batter into prepared pan. Bake for 50 - 60 minutes for 1 large loaf, 35-45 min for 3 mini loaves.