Ingredients for Heart Healthy Harvest Pancakes
- Banana
- 1 cup mashed butternut squash (or 1 (15 ounce) can pumpkin puree)
- Whole Wheat Flour
- Nutmeg
- Ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Egg
- Skim Milk
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How to Make Heart Healthy Harvest Pancakes
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the eggs, milk, melted coconut oil, maple syrup, and mashed butternut squash (or pumpkin puree).
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Preheat a lightly oiled griddle or large skillet over medium-high heat. (If using a non-stick surface, you may not need oil.)
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings! We recommend pure maple syrup or warm cinnamon applesauce for a healthy twist.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
4g
Fat
1g
Carbs
4g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Pancakes And Waffles Breakfast Fruit Vegetables American Easy Beginner Cook Fall Kid Friendly Low Fat Winter Grains Dietary Seasonal Low Saturated Fat Midwestern Toddler Friendly Low In Something Tropical Fruit Bananas Pasta Rice And Grains Squash Brunch
