Butternut squash eggnog pancakes
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Ingredients
- 1 package Compliments Gluten-Free Pancake Mix
- 1/4 cup unsalted butter, melted
- 1 3/4 cup cold eggnog
- 1 large egg
- 3/4 cup butternut squash puree
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- Crushed nuts, whipped cream and maple syrup for topping
Directions
- In a large mixing bowl whisk together melted butter, eggnog, egg and butternut squash puree.
- Once fully incorporated add the Compliments Gluten-Free Pancake Mix. Whisk to combine fully. Let batter sit for five minutes while you heat your pan.
- Heat one tablespoon of the unsalted butter and one tablespoon of the olive oil in a non-stick skillet. Ladle a good amount of the batter into the non-stick skillet. Once small bubbles start to form, flip the pancake and let cook for another minute. Remove from skillet to a plate and continue until all your batter is done. Continue to add the remaining butter and olive oil as needed.
- Serve with your favourite toppings - chopped or crushed nuts, whipped cream and of course plenty of maple syrup! Enjoy!
