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!
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!
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!