Catherine's Healthy Cornmeal Pancakes

Directions

1. In a large bowl, combine whole wheat flour, all-purpose flour, cornmeal, sugar, baking soda and baking powder.
2. In a medium bowl, whisk eggs, 1 ½ cups (375 mL) of the buttermilk, squash puree, oil and vanilla. Whisk into flour mixture. If mixture appears too thick, add up to ½ cup (125 mL) buttermilk to thin.
3. Heat a griddle or large nonstick skillet over medium-high heat. Spray lightly with vegetable cooking spray. For each pancake, pour ½ cup (125 mL) batter onto griddle and cook until bubbly around the edges, about 3 minutes. Transfer to a plate and keep warm in a low oven. Repeat with remaining batter, spraying griddle with vegetable cooking spray and adjusting heat between batches as needed.
4. Top each pancake with 1 to 2 tbsp (15 to 25 mL) fruit.