Name: Pumpkin (or Squash) Pancakes
Ingredients: 1 cup all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon pumpkin pie spice; 1 egg, slightly beaten; 2 cups pumpkin puree; 1/2 cup molasses or maple syrup; 3-4 tablespoons buttermilk or milk; 2 tablespoons unsalted butter, or margarine, melted; 1/2 cup chopped pecans or hazelnuts, optional; Powdered sugar for dusting

Ingredients

Units Scale

1 cup cooked pumpkin puree, fresh or canned
1/2 cup butter or margarine (melted)
2 egg whites, slightly beaten
2 cups oats
1 cup brown sugar, packed
1/2 cup shredded coconut, toasted
1/2 cup wheat germ
1 cup chopped salted peanuts, pecans, or almonds

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Instructions

Preheat oven to 350°F. In a large bowl, beat egg whites slightly; add pumpkin and melted butter or margarine beat until smooth.
In another bowl combine oats, brown sugar, coconut, wheat germ, and nuts. Fold oat mixture into pumpkin mixture to form stiff dough.
Press dough into a lightly greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake 40 to 45 minutes or until golden brown.
While still warm, cut into 2×3 inch bars. Serve warm or cool completely.

Keywords: desserts, pumpkin