Last weekend, Whole Foods had their Organic Butternut Squash discounted to $0.99/lb, so, of course, I had to buy some. For the last seven years of my daughter’s life, she’s loved Butternut Squash. I bake it and scoop bowlfuls for her and she chows down. But, once you buy two gigantic squash, that’s when she decides that the ole Butternut is so yesterday’s news.
While I don’t usually cater to my daughter’s food whims, I decided to be an obliging mom for the day (out of character, right!? I blame the full moon). Pumpkin pancakes are always a hit at our house, so I thought I’d try substituting Butternut Squash for pumpkin. Turns out – they were pretty amazing. Miss A ate 6 of them!
Butternut Squash Pancakes
:: 2 Cups of Butternut Squash (Cooked and Diced)
:: 1 1/2 Cups of Coconut Milk
:: 2 Cups of Flour
:: 1 Tablespoon of Baking Powder
:: 2 Eggs
:: 1/4 Cup Brown Sugar (or Honey)
:: 1/3 Cup Melted Butter (Salted)
Cream squash until it is silky smooth. Add milk, melted butter, eggs, sugar, flour, and baking powder. Blend until lumps are gone (it gives you a good workout!). Heat a skillet to medium heat, grease pan (I like to use butter), and pour in pancake batter. When bubbles begin to form in the batter (and don’t pop), it’s my indication that it’s safe to flip the pancake. Serve with butter and/or coconut whip cream.