This cold weather is the perfect time to enjoy hot pancakes made with winter squash. (They’re even gluten-free!)
2/3 cup roasted butternut squash, mashed
1 egg lightly beaten
1 cup unsweetened almond milk
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 cup flour (almond flour for gluten-free version, or wheat flour if you'd like)
1 teaspoon baking powder
¼ teaspoon kosher salt
1 teaspoon ground cinnamon
1/8 teaspoon allspice
In a mixing bowl, whisk together the butternut squash, egg, almond milk, maple syrup, and vanilla extract (wet ingredients).
In a separate bowl, stir together the flour, baking powder, salt, cinnamon, and allspice (dry ingredients).
Pour the dry ingredients into the bowl with the wet ingredients and stir to combine until any lumps are out.
Heat a large skillet over medium with enough oil to coat the surface.
Pour a scant 1/4 cup of pancake batter on the hot skillet and cook about 2 minutes, until the sides have firmed up and air bubbles rise to the surface. Flip and cook an additional 1 to 2 minutes, or until cooked through. Repeat with remaining batter.