Prep time: 10 minutes
Cook time: 10 minutes
Ingredients:
1 cup oats
1/2 cup plain Greek yogurt
1/2 cup pureed acorn squash
1 egg
3 T flour
2 – 3 T milk
2 T canola oil
1 heaping T brown sugar
1 t baking powder
1 t cinnamon
pinch of salt
Directions:
In small bowl, mix together oats, yogurt and squash. Add the rest of the ingredients and mix thoroughly, adding more milk if the batter is too thick.In a greased medium saucepan over medium-low heat, scoop approximately 1/6 of the batter in the pan. Cook for 3 to 4 minutes per side, flip and smush down slightly with a spatula. Cook another 3 to 4 minutes or until both sides of each pancake are golden brown.
Makes 6 pancakes (2 servings)
About the Author: Holly is the author behind the award-winning healthy food blog, The Healthy Everythingtarian. She is a freelance writer + graphic designer by day and a Wisconsin beer connoisseur by night.