Ingredients:
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ¼ cup maple syrup (plus more for topping)
- 1 cup squash puree
- ¼-½ cup chopped pecans
- Butter and powdered sugar (optional)
Preparation:
1) Mix together dry ingredients
2) Add egg, syrup and puree and mix until combined (add a little water or milk if necessary to get to a pancake consistency)
3) 
Fold in chopped pecans
4) Cook on large skillet or griddle at medium heat/350°, flip when bubbles form and pop
5) Serve topped with maple syrup, butter and/or powdered sugar if you’d like
Find the printable version of this recipe and other VeggieFull meals here.
