Hide nutritious winter squash in a kid-friendly breakfast with flavor similar to pumpkin pie.
Let kids help with the simple steps in bold!
INGREDIENTS
- 1 cup canned butternut squash or pumpkin purée
- 2 eggs
- 2 tablespoons almond butter
- 2 tablespoons flour
- ¼ teaspoon baking soda
- ¼ teaspoon vanilla dash of cinnamon (optional)
- maple syrup (optional)
INSTRUCTIONS
Step 1: Heat skillet or griddle over medium-high heat.
Step 2: Combine all ingredients in a small bowl with a wire whisk or fork.
Step 3: Grease a medium skillet with cooking spray, then pour batter to make pancakes desired size. Flip when they begin to bubble. Serve with maple syrup if desired.
