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Categories:Viewed: 35 - Published at: 3 years ago
Ingredients
- 2 cup roasted butternut squash puree
- 1/4 cup water
- 1 1/2 cup buttermilk pancake mix
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Method
- puree squash with water until smooth
- in mixing bowl add pancake mix, cinnamon, and vanilla
- slowly add squash puree while mixing on low
- in skillet heat oil on medium heat
- using ice cream scoop, place batter in pan and smooth out into circle
- cook each side 6-7 minutes until golden brown
- serve with syrup, apple pie filling, or plain
