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| | Granola Squash Pancakes
2 1/2 cups of reduced fat granola cereal without raisins
1 cup of finely chopped pecans
1 1/4 cups of all purpose flour
1/2 teaspoon of baking powder
1/4 teaspoon of salt
3/4 teaspoon of ground nutmeg
1 cup of Basic Acorn Squash Puree see recipe
2 large eggs, lightly beaten
Vegetable oil
Position knife blade in food processor bowl, add granola. Pulse 5 times or until granola is the consistency of dry breadcrumbs.
Combine granola and pecans in a pie plate. Set granola mixture aside.
Combine flour and next 3 ingredients, make a well in center of mixture. Set aside.
Combine squash puree and eggs, add to flour mixture, stirring just until blended.
Spoon about 2 tablespoons of batter onto granola mixture in pie plate.
Using a 3 inch wide spatula, turn batter over to coat the other side. flatten batter into a 1/4 inch thick pancake. Set pancake aside, and repeat procedure with remaining batter.
Pour oil to depth of 1/4 inch into a large skillet. fry pancakes in hot oil about 2 minutes on each side or until golden brown. Drain on paper towels. Serve with syrup or applesauce. Yield 12 pancakes |
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