HEART HEALTHY HARVEST PANCAKES
This is what I threw together for breakfast this morning and my kids and husband loved them. If you have picky eaters just don't tell them there is squash, they will never know! Canned pumpkin puree can be substituted for the squash. I made them about 3-4 inches across and came up with 16 pancakes.
Provided by DbKnadler
Categories Breakfast
Time 40m
Yield 16 pancakes
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a medium bowl.
- Preheat skillet to med-high heat. As long as your skillet is preheated properly you should not need to add any fat to the pan.
- Using a small ladle, ladle mix into skillet and let cook 4-5 minutes per side, until golden brown.
- Enjoy topped with maple syrup, or for a healthier version, you can top with warmed cinnamon applesauce.
Nutrition Facts : Calories 76.4, Fat 0.7, SaturatedFat 0.2, Cholesterol 13.8, Sodium 147.6, Carbohydrate 14.8, Fiber 2.3, Sugar 1, Protein 3.8
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