Butternut Squash Pecan Pancakes

Steam squash until soft (see note below). Mash, mix in cinnamon sugar, and let cool slightly.

In a small bowl, combine all dry ingredients. In a large bowl, mash about 2/3 of the squash. Add eggs, vanilla, applesauce, butter, and milk. Add dry ingredients and stir until just mixed.

Pour a heaping 1/4 cup of batter onto a griddle or skillet at 300-350ºF, or medium-high heat. When edges start to look dry, flip the pancakes and let cook another 2-3 minutes or until golden brown.

Top with extra squash pieces, pecans, butter, and syrup!

Note: I also used a steam-in-the-bag squash with a cinnamon sauce. It worked perfectly and was super easy.