Hey y’all, Southern comfort foods come in all shape and sizes anymore, including vegetarian. Now y’all don’t run away from the word “vegetarian” . Even my deep Southern food self looks to eat healthier as he gets older.
What I am trying to say is, everything doesn’t have to be fried. These pancakes are DELISH! And the recipe is super easy! Butternut squash is easily found this time of year at your local farmer’s market and is quite inexpensive.
I am a bachelor, and I don’t make pancake mix from scratch. If you do, just adapt to your recipe. So, grab your pumpkin latte and get ready to bounce those taste buds with this recipe.
2 1/2 Cups Butternut Squash
2 TBSP Brown Sugar
1 Tsp Nutmeg
Butter, Olive Oil, Coconut Oil.
Heat a skillet with butter or oil, to medium high. add squash. Cover. Cook about 7 minutes. Stir in brown sugar and nutmeg. Cover and cook another 7 minutes until soft and brown.
Make pancake mix per instructions. (any pancake mix, including from scratch and also gluten free)
Smash butternut squash with a fork. Add a generous amount to your pancake mix. The amount you add, depends upon how much pancake mix you make. So, if you used say 1 cup of pancake mix, then 1/2 cup of butternut squash will work.
Make pancakes as you normally would.
TIP: Want that crispy edge like grandma used to make. Make sure skillet is hot and add a dab of butter before you pour in batter.
You can garnish with a spoonful of mashed squash. Maple syrup is best. You can refrigerate or freeze the remainder for later.
DYK: You can roast those butternut squash seeds just like you would pumpkin or sunflower seeds?