Stacks on Stacks: Roasted Butternut Squash Pancakes

Hope you all had a happy Thanksgiving.  I have a real treat for you today: roasted butternut squash pancakes.  Like all things I do here, they are super simple to make {because I cheat using pancake mix}. 

I never have been much of a pancake gal- however, once in awhile, I want something decedent. Yeah, this one-in-a-while happened to be the day after Thanksgiving, but whatevs.  I mean, they’re whole wheat and have squash in them for god sake. Can’t be too bad, right?

Butternut squash can be intimidating to cook and fucking hard as a rock.  My hack for you- is MICROWAVE IT! Yes, jab a few wholes into it and wrap the squash with a wet paper towel.  While you’re doing this preheat the oven.  Not, microwave your squash for 4-6 minutes depending on the size. Now, it should be super easy to cut and peel.  Still roast it after to get the desired texture.

Roasted Butternut Squash Pancakes

Yum

Roasted Butternut Squash Pancaskes
Serves 4
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
1454 calories
266 g
7 g
36 g
20 g
5 g
408 g
2428 g
14 g
0 g
29 g
Nutrition Facts
Serving Size
408g
Servings
4
Amount Per Serving
Calories 1454
Calories from Fat 314
% Daily Value *
Total Fat 36g
55%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 15g
Cholesterol 7mg
2%
Sodium 2428mg
101%
Total Carbohydrates 266g
89%
Dietary Fiber 8g
30%
Sugars 14g
Protein 20g
Vitamin A
149%
Vitamin C
26%
Calcium
64%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups Pancake mix, I use whole wheat Kodiak cakes mix.
  2. 2 cups butternut squash
  3. 1 tbsp Grade B Maple Syrup
  4. 1 tbsp Cinnamon
  5. 3 tbsp pepita seeds
Instructions
  1. Preheat the oven to 425 degrees.
  2. Microwave squash for 5 minutes and section it in quarters.
  3. In a bowl, mix pancake mix and water as it says on the instructions. Add in 3/4 of the microwaved butternut squash and a dash of cinnamon.
  4. Meanwhile, take the last 1/4 butternut squash and dice it. Toss with maple syrup and cinnamon and place in the over for 15 minutes.
  5. Toast pepita seeds in the over for the last five minutes of the squash cooking.
  6. Blend pancake mix with squash well and get cooking and stacking those pancakes.
  7. Stack the pancakes and top them with squash and pepitas seeds.
beta
calories
1454
fat
36g
protein
20g
carbs
266g
more
Sweat and Glow http://sweatandglow.com/

Enjoy!

6 Comment

  1. candy says: Reply

    I have never thought about adding squash to my pancake mix. A whole new world just opened up. Making this soon.

  2. Emily says: Reply

    I would never think to put butternut squash into my pancakes but OH MY WORD these look amazing!!! Love kodiak cakes :). I wonder if it would taste good in my homemade protein pancakes that I make with egg whites and vegan protein powder 😀

  3. I would love a big serving of these for breakfast right now please. They look delicious.

  4. sounds delish! i love having sweet potatoes in a sweet dish.

  5. Marie says: Reply

    YUM looks so delicious, Maybe I’ll make this weekend.

  6. Microwave ALL the squash 😉 So much easier!!

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