Have you had your fill of all things pumpkin yet? Well, I haven’t. Apparently this year I can’t seem to get enough and nothing in my kitchen is safe from having pumpkin spices added to it. In just 36 hours calendars will turn and peppermint will take the stage as the flavor of the month. Me and peppermint, not so cool. Especially since I had a nasty run-in with a bottle of Rumplemintz on my 22nd birthday. In the span of five short minutes two friends and I thought it was a good idea to kill the bottle. Worst. Idea. Ever. To this day I still have issues with mint toothpaste, gum and extract. It’s not pretty people! But I digress.
Last week I roasted and froze 13.5 cups of acorn squash. I ended up with a scoop remaining in the bowl. Being a waste not want not kind of girl clearly this rogue squash needed to find a delicious home. Then, I was suddenly overtaken with a craving for pumpkin spice pancakes. Usually I steer clear of “fried bread” but I could tell this craving wasn’t going away any time soon, so I decided to give in an indulge. Besides I really like squash, it’s healthy, and this is me rationalizing my actions. 🙂
1/2 cup roasted squash puree
1 1/4 cup cake flour (not self rising)
1 cup milk
2 tbsp brown sugar
2 tsp baking powder
2 tsp pumpkin spice
1/2 tsp salt
2 tsp vanilla powder
In a large bowl combine squash, milk, egg, pumpkin spice, and brown sugar, mix well. In a med bowl combine flour, salt, baking powder and vanilla, mix well. Add dry ingredients to wet ingredients and blend. Pour batter onto greased griddle/skillet/pan. Flip once the tiny batter bubbles begin to pop and the top does not look so wet.
I made silver dollar sized pancakes so that I could freeze them. I thought they would make a great freezer-toaster-tummy kind of snack. They turned out awesome and taste great with just a touch of agave nectar!