simple living for a scrumptious life


Acorn Squash Pancakes

Now that the heat wave has passed, it’s finally starting to feel a bit like fall in the Midwest. What better way to celebrate than with our favorite fall meals? I gotta tell you, though… I may be a bit too excited about sharing all my yummy recipes with you. I’ve been cooking like a crazy person lately! But hey, now I have a freezer full of dinners and I won’t have to cook for AT LEAST a week. Win!

So, since we’re all set on dinners, how about a breakfast treat? I began making these Acorn Squash Pancakes when B was starting out with fingers foods, and they’ve been a family favorite ever since. I usually double the recipe so we have plenty to freeze as they’re great warmed up or toasted.

I did try to make them using oatmeal baby cereal and it was a complete flop. I honestly think it would’ve been ok had I used half cereal and half actual oatmeal, and I think I forgot the eggs. I think. Don’t remember. I’m a mom, therefore my brain cells are quite picky on when they choose to fire properly.

Anywho… once I’m down to maybe ¼ of the batter left, I turn them into “special” acorn squash  pancakes. What does this mean? Add a couple tablespoons of brown sugar and some raisins! Yum yum yummy! I tried giving these “special” pancakes to B once and he completely turned up his nose. I tell ya, the boy doesn’t want sugar for breakfast! What’s wrong with him? Can’t be my kid, lol.

     

Print Recipe
Acorn Squash Pancakes
Course Breakfast
Servings
Ingredients
Yummy extras
Course Breakfast
Servings
Ingredients
Yummy extras
Instructions
  1. In a food processor, grind oats. Transfer to a medium sized bowl and mix with other dry ingredients.
  2. Bake the squash, halved & seeded, face down at 375 for 50 minutes. Once cool enough to handle, scoop out meat & puree, adding water if needed.
  3. Add the rest of the wet ingredient to food processor with squash & spin.
  4. Add squash mixture to dry ingredients and stir, do not overmix.
  5. Heat electric griddle to 375, butter pan, cook as pancakes until golden brown on each side.
Recipe Notes

Grind oats in the food processor, then transfer to a medium bowl before pureeing squash so you only have to wash it once.

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