The kids will love this healthy alternative to traditional pancakes.

Recipe Summary

Number of Servings: 4
Cups of Fruits and Vegetables per Person: 0.5
Preparation time: 20 minutes


2 cups butternut squash, mashed and cooked
2 Tbsp brown sugar or maple syrup
1 cup milk
2 eggs
1/2 cup unbleached white flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
3 sprays cooking spray


Beat the squash with the brown sugar, milk and eggs until smooth. In a separate bowl, stir together the flour, baking powder, salt and cinnamon. Stir the dry ingredients into the squash mixture just until combined. Heat a griddle or heavy skillet lightly sprayed with cooking spray over medium heat. Preheat the oven to 250 °F. Drop the batter onto the hot skillet by heaping tablespoonfuls. Lightly oil a spatula and flatten the pancakes. When they are golden brown on the bottom, flip them. As they brown on the other side, transfer them to a baking sheet and keep them warm in the oven while you cook the rest of the batter