Vegan Butternut Squash Pancakes {Gluten Free, Sugar Free}

Brighten up any fall morning with these easy breezy Butternut Squash pancakes. Simply blend all the ingredients and then pour onto a hot pan – easy as pie…ancakes!
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These are:
Sweet
Savory
Satisfying
Super simple
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The hot butternut squash gives these pancakes a good amount of moisture so they are soft and moist. I still like to top them with some vegan cashew yogurt, maple syrup, blueberries, and of course: nut butter.
If you love pancakes but don’t have time to steam a butternut squash, I recommend these super simple 4-ingredient pancakes. Almost TOO easy!
Or, if you’re more of a Waffle person, these are the healthiest and best waffles you will ever make!
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Butternut Squash Pancakes
By The Granola Diaries
In a blender, add:

  • 1 C Rolled oats
  • 1/2 tsp baking soda
  • 1.5 Cups cubed Butternut squash (steamed until tender and still warm)
  • 2 Flax eggs (Mix 2 Tbsp ground flax/chia + 4 Tbsp water, mix and let sit in fridge for 5 – 10 minutes)
  • 1/2 C Almond Milk
  • 1 – 2 Tbsp Coconut flour
  • 2 Tbsp maple syrup or honey
  • Cinnamon, salt, and pumpkin pie spice – to taste

Blend until all combined. Allow to sit and thicken for ~10 minutes. Heat a pan over medium heat, add some coconut oil, and spoon the pancakes 1/4 C at a time. Flip, and serve with your favorite toppings!
These are delicious topped with some (vegan) yogurt and maple syrup, and a nut butter drizzle. Tag me on Instagram  and Facebook in your recipe creations and make sure to use #thegranoladiaries!
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