Butternut Squash Pancakes: Gluten-free
These butternut squash pancakes are s perfect treat for a weekend breakfast or brunch and kids will love them too. Also, a perfect addition to your vegetarian meal. They're healthy, filling, and so delicious. Plus, they're really easy to make and drizzled with pecans maple syrup (optional).
Ingredients
For The Pancake:
- 1/2 cup butternut squash mashed and roasted, or use pumpkins
- 1 tbsp flax seeds stir into 3 tbsp of water
- 8 oz. almond-milk or any plant-based milk
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 cup all-purpose flour or use gluten-free flour
For The Sauce (Optional)
- 1/2 cup pecans or walnuts
- 8 oz. maple syrup
- 1/2 stick butter unsalted, vegan
Instructions
Fluffy Pancakes:
- In a blender, add the mashed butternut squash, flax seed mixture, plant-based milk, and vanilla extract. Blend them thoroughly until well combined.
- Then add the baking powder, cinnamon, and gluten-free flour to the mashed butternut squash mixture, and stir well.
- In a non-stick pan, scoop the mixture and cook it for at least 5-8 minutes, or till completely cooked. Set them aside.
Awesome sauce:
- In a saucepan, add the maple syrup and butter and cook them for at least 3–4 minutes. Then add the pecans or walnuts and cook for another 3–4 minutes.
- Drizzled onto cooked butternut squash pancakes. Enjoy!
Nutrition
Calories: 205kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 0.01mgSodium: 120mgPotassium: 161mgFiber: 2gSugar: 19gVitamin A: 932IUVitamin C: 2mgCalcium: 131mgIron: 1mg
Tried this recipe?Let us know how it was!