1/2 cup + 2 T whole wheat flour 3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/2 cup milk
1 T melted butter
1/3 cup roasted and mashed butternut squash
In a large bowl, mix together the dry ingredients. In another bowl, combine the egg, melted butter, milk and squash. Mix well. Add wet to dry and fold together, being careful not to overmix the batter.
Let the batter rest five minutes.
Cook on a medium hot skillet and flip when the pancake has bubbles all over. Serve with warm maple syrup, banana, walnuts or pecans and…bacon. Or not.