So its almost been a week since Thanksgiving, and all of the leftovers are gone. My sweet potato casserole, made with butternut squash, is a huge hit so I make two trays every year. This year, I didn’t go to my grandmothers house like usual, but I made two trays nonetheless. I started thinking What should I do with this leftover casserole???
Then it hit me! Pancakes! Mom brought me home some fresh cranberries and I figured those would be the perfect addition.
makes 1 serving
- 1/3 cup sweet potato/butternut squash casserole (I’m sure pumpkin would work, too)
- 1/3 cup Bisquick
- 2 Tbsp liquid egg substitute
- 1/3 cup milk
- 1 tsp vanilla extract
- 1 packet Splenda
- 1/2 tsp cinnamon or pumpkin pie spice
- cranberries or pecans (optional)
Combine all ingredients well. Dollop onto a heated skillet sprayed with non stick cooking spray and cook until batter begins to bubble. Flip and cook through. Serve with some sugar free maple syrup.
I made these for dinner last night and then again this morning for breakfast and I’ve never seen someone clean a plate as quickly as my friend Brett did! Record timing!
I really enjoyed the rich flavor of the batter, and how the tart cranberries were matched by the sweet syrup.
I always love re-purposing foods and creating something new! Its been so long since I’ve posted, but boy does it feel good to write to you guys again!