INGREDIENTS
1 1/2 cups
Butternut squash puree
1
Egg, large
1/2 cup
Rolled oats
2 tbsp
Maple syrup
2 tsp
Baking powder
2 tsp
Baking soda
1/3 cup
Brown sugar
1/2 tsp
Cinnamon
1 tsp
Pumpkin pie spice
1/4 tsp
Salt
2 cups
Whole wheat flour
1
milk of choice + 2 tablespoons
4 tbsp
Butter, unsalted