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.
