Hide nutritious winter squash in a kid-friendly breakfast with flavor similar to pumpkin pie.

Let kids help with the simple steps in bold!


  • 1 cup canned butternut squash or pumpkin purée
  • 2 eggs
  • 2 tablespoons almond butter
  • 2 tablespoons flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon vanilla dash of cinnamon (optional)
  • maple syrup (optional)


Step 1: Heat skillet or griddle over medium-high heat.

Step 2: Combine all ingredients in a small bowl with a wire whisk or fork.

Step 3: Grease a medium skillet with cooking spray, then pour batter to make pancakes desired size. Flip when they begin to bubble. Serve with maple syrup if desired.