Butternut Squash Pecan Pancakes

• 2 cups Cubed Butternut Squash
• 1/4 cups Cinnamon Sugar
• 1 cup Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ginger
• 1/2 teaspoons Allspice
• 2 Tablespoons Sugar
• 2 whole Eggs
• 1/2 teaspoons Vanilla
• 1 Tablespoon Unsweetened Applesauce
• 1 Tablespoon Melted Butter
• 1 cup Milk
• 1/4 cups Chopped, Toasted Pecans
• Syrup, To Serve

1. Steam squash until soft (see note below). Mash, mix in cinnamon sugar, and let cool slightly.
2. In a small bowl, combine all dry ingredients. In a large bowl, mash about 2/3 of the squash. Add eggs, vanilla, applesauce, butter, and milk. Add dry ingredients and stir until just mixed.
3. Pour a heaping 1/4 cup of batter onto a griddle or skillet at 300-350u0b0F, or medium-high heat. When edges start to look dry, flip the pancakes and let cook another 2-3 minutes or until golden brown.
4. Top with extra squash pieces, pecans, butter, and syrup!
5. Note: I also used a steam-in-the-bag squash with a cinnamon sauce. It worked perfectly and was super easy.

ubc, whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, sugar, eggs, vanilla, unsweetened applesauce, butter, milk, ubc, syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/butternut-squash-pecan-pancakes/ (may not work)