Recipe Name Butternut Squash Pancakes Submitted by Guest Recipe Description A healthy take on the pancake Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 5 Ready In (minutes) 20

Ingredients Amount Measure 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 Steps Sequence Step 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.