SQUASH & PECAN PANCAKES

Pancakes are the ultimate weekend treat and the addition of nuts and nutrient-rich squash in this recipe gives them a healthy boost.

SERVES: 6     PREP: 20 MINS     COOK: 25–30 MINS

1 cup plus 2 tablespoons all-purpose flour

3 tablespoons chopped pecans

¼ cup firmly packed light brown sugar

2 teaspoons baking powder

½ teaspoon cinnamon

¼ teaspoon sea salt

1 egg

1¼ cups low-fat buttermilk

¾ cup mashed, cooked butternut squash or other squash

1 teaspoon natural vanilla extract

vegetable oil spray

½ cup honey or maple syrup, to serve (optional)

1. In a medium bowl, combine the flour with the pecans, sugar, baking powder, cinnamon, and salt. In another large bowl, whisk together the egg, buttermilk, squash, and vanilla extract. Whisk the dry ingredients into the wet ingredients and mix well.

2. Spray a nonstick skillet with the vegetable oil spray and heat over medium–high heat. When hot, ladle in the batter, ¼ cup at a time, to make 3–4-inch pancakes.

3. Cook for 2–3 minutes, or until bubbles begin to form on the surface and the bottom is lightly browned. Flip over and cook for an additional 2 minutes, or until the second side is lightly browned. Serve immediately with honey, if using.

per serving: 246 cal / 4.6g fat / 1.1g sat fat / 45.2g carbs / 24.2g sugars / 1.5g salt / 1.4g fiber / 6.1g protein