Ingredients
-
1
-
3/4
-
2
-
1/2
-
1/4
-
1
-
2
-
1
-
1
-
2
-
-
-
-
-
Directions
Heart Healthy Harvest Pancakes, This is what I threw together for breakfast this morning and my kids and husband loved them If you have picky eaters just don’t tell them there is squash, they will never know! Canned pumpkin puree can be substituted for the squash I made them about 3-4 inches across and came up with 16 pancakes , These pancakes are a great alternative for the original ones They taste better and aren’t as heavy as the ones I usually make The majority of the people that ate my pancakes didn’t know with what sort of ingredients used I got a lot of compliments with my food Thank you for sharing this recipe with us!, Great! I made it with raw yellow squash (pureed with half of the milk that the recipe calls for), then I added it to everything else with the rest of the milk I thought these tasty healthy and good, hubby thought it needed a little sweetness though Served with pure maple syrup & a dollop of Earth Balance Thanks for sharing!
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Steps
|
1
Done
|
Mix All Ingredients Together in a Medium Bowl. |
|
2
Done
|
Preheat Skillet to Med-High Heat. as Long as Your Skillet Is Preheated Properly You Should not Need to Add Any Fat to the Pan. |
|
3
Done
|
Using a Small Ladle, Ladle Mix Into Skillet and Let Cook 4-5 Minutes Per Side, Until Golden Brown. |
|
4
Done
|
Enjoy Topped With Maple Syrup, or For a Healthier Version, You Can Top With Warmed Cinnamon Applesauce. |
