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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup, cubes | Squash, butternut, 1/2 in dice | 1 | teaspoon | vanilla extract | 1 | teaspoon | cinnamon, ground | 1 | teaspoon | nutmeg | 2 | tablespoons | lemon juice, bottled | 1 | tablespoon | Agave nectar | 1/2 | cups | non-diary milk original | 1/8 | cup | brown sugar Xylitol | 1/8 | cup | white sugar Xylitol | 1/8 | teaspoon | salt | 1 | teaspoon | baking soda | 3 | teaspoons | baking powder | 1 | cup | whole wheat pastry flour |
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Steps
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Sequence
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Step
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| | 1 | In a food processor, combine roasted squash, vanilla, cinnamon, nutmeg, lemon juice, agave, "sugars", milk, and salt. Mix on high until smooth. | | 2 | In a small bowl combine flour, baking soda, and baking power together. | | 3 | Add half the mixture to wet ingredients. Pulse until incorporated. Add last of dry mixture, pulse again until incorporated. | | 4 | Scoop mixture into non-stick pan over medium high heat. Cook each side 3-4 minutes or cooked. |
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