Butternut Squash Whole Wheat Pancakes with Cranberry Syrup

Butternut Squash Whole Wheat Pancakes with Cranberry Syrup from We are not Martha

  • 1/2 C old fashioned oats 
  • 1/2 C all-purpose flour 
  • 3/4 C whole wheat flour 
  • 1 1/2 t baking powder 
  • 1 t baking soda 
  • 2 T sugar 
  • 1/2 t cinnamon 
  • 1/4 t salt 
  • 1 1/2 C buttermilk 
  • 1/2 C squash puree 
  • 1 egg 
  • 1/2 C cranberries 
  • 1/2 C maple syrup 

1) Put oats in a food processor and process until finely ground.
2) In a large bowl, whisk together ground oats, all-purpose flour, whole wheat flour, baking powder, baking soda, sugar, cinnamon, and salt.
3) In a medium bowl, combine buttermilk, squash puree, and the egg. Whisk until well-combined.
4) Fold the wet mixture into the dry mixture and stir until just combined, taking care not to over-mix.
5) On a lightly buttered skillet or griddle, pour pancake batter by the 1/4 cupful. Cook pancakes for 2-3 minutes, before flipping to cook another 2 minutes.
6) For cranberry syrup: Place the cranberries and maple syrup into a medium saucepan and cook over medium heat until the cranberries begin popping. Continue to simmer to let syrup thicken. Move to a separate bowl and cool.
7) Serve small stacks of pancakes with cranberry syrup drizzled over the top.