“Kids Corner” Butternut Squash Pancakes - The Conservation Foundation
Thanks to Benedictine University Dietetic Intern Sehba Nasir for sharing this recipe. Sehba says: "Kids...will love the wonderful taste of these nutritious pancakes!" 2 cups cooked, mashed butternut...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at theconservationfoundation.org.
Ingredients
- 2 cups cooked, mashed butternut squash
- 2 tablespoons brown sugar
- 1 cup fat free milk
- 1/2 cup egg substitute
- 1 cup unbleached white flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon instant mulling spice
- cooking spray
- maple syrup
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