• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Granola Diaries
  • Home
  • Recipes
  • About
  • Contact
  • Shop
    • Amazon Storefront
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Shop
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipe Archive » Breakfast » Vegan Butternut Squash Pancakes {Gluten Free, Sugar Free}

    Vegan Butternut Squash Pancakes {Gluten Free, Sugar Free}

    Nov 13, 2017 · Modified: Nov 13, 2017 by thegranoladiaries · Leave a Comment · About 2 minutes to read this article.

    22 shares
    • Share
    • Tweet

    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!
    IMG_2758IMG_2728
    These are:
    Sweet
    Savory
    Satisfying
    Super simple
    IMG_2745
    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!
    img_2742.jpg
    Butternut Squash Pancakes
    By The Granola Diaries
    In a blender, add:

    • 1 C Rolled oats
    • ½ 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)
    • ½ 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 ¼ 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!
    IMG_2759

    « HEALTHY CARROT-PUMPKIN CAKE with Healthy Frosting {Gluten Free, Vegan, Refined Sugar Free}
    Fudgy Chocolate Pumpkin Loaf {Gluten-Free, Vegan} »
    22 shares
    • Share
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    about me

    Hi, I’m Nicole! I love to make easy and healthy recipes, so I can bake a lot AND eat a lot. I share those recipes with you here on The Granola Diaries, hope you enjoy! More about me

    Search Recipes

    Categories

    Newsletter

    Never miss a new recipe!

    Recent Recipes

    Pile of gluten free high protein cookie dough balls

    Cookie Dough Protein Balls (1 Bowl, 5 Ingredients)

    These no-bake Cookie Dough ...

    Read More

    close up of some gluten free monster cookies. the one on top is bitten into and chocolate is oozing out of it

    Gluten Free Monster Cookies (1 Bowl!)

    These Gluten Free Monster ...

    Read More

    Recent Posts

    • Cookie Dough Protein Balls (1 Bowl, 5 Ingredients)
    • Gluten Free Monster Cookies (1 Bowl!)
    • Vegan Banana Bread Cookies (One Bowl!)
    • Frozen Yogurt Blueberries (Gluten Free & Low Sugar)
    • Gluten Free Lemon Blueberry Muffins

    follow me!

    • Facebook
    • Instagram

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Never miss a new recipe!

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Granola Diaries

    22 shares
    • 6