Roasted Butternut Squash Pancakes

How to make Roasted Butternut Squash Pancakes Recipe

Serves: 9

Ingredients:
1 butternut squash
Canola oil cooking spray
2 cups all purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
1 1/4 cup milk
1/4 tsp cider vinegar
2 eggs
1/2 tsp vanilla

Method:
Cut the butternut squash lengthwise. Wrap both halves in plastic wrap and cook in the microwave for 8 minutes.

Set up the two-zone method on the grill.

When the squash is cooled, unwrap the plastic and coat the flesh of the squash with cooking spray.

Place squash on grill using direct heat with the lid on, vents wide open.

Cook until tender or about 45 minutes.

Scoop out 3/4 cup cooked butternut squash and place it in a large bowl. Add all remaining ingredients and mix well.

Use a ladle to pour batter onto a cast-iron skillet on medium-low heat.

Cook the pancakes for 3 minutes on each side. Serve immediately.

Roasted Butternut Squash Pancakes