Vegan Butternut squash & oats pancakes
It is past thanksgiving, but I am not done with butter nut squash. The long shelf life, the sweetness, the ease of cooking, and the versatility of butternut squash makes it a repeat ingredient in my kitchen. So far, I have used it in gravy dishes, stir frys, desserts, and it is time for including it in breakfast.
What’s not to like about warm, light, soft pancakes for the weekend? Especially if they are plant based, nourishing and perfectly complementing the chilly mornings. Particularly when an extra dose of veggies in breakfast is tastefully accomplished.
A quick batter with oats and leftover roasted butternut squash, with hint of pumpkin spice, will warm up and refresh your mornings. Let’s get to the little ingredient list..
Vegan Butternut squash & oats pancake
Light, fluffy, warm and full of fall flavors and best of all vegan
Equipment
- Blender
Ingredients
- 1 1/4 cup oat flour or ground steel cut oats
- 1 3/4 cups plant based milk. I used almond milk
- 1 cup butter nut squash puree
- 4 flax eggs ( 4tbsp flax meal mixed with 12 Tbsp water and set for 15 min)
- 1 Tbsp jaggery or maple syrup honey is ok for non vegans
- 1 tsp baking soda
- 1 tsp apple cider vinegar or white vinegar or lemon juice
- 1/4 tsp salt
- 1 Tbsp pumpkin spice optional
- 1/2 Tbsp cinnamon powder
- 1 tsp vanilla bean paste or extract
Instructions
- Get your butter nut squash puree ready. Roast cut butter nut squash pieces for 25 min at 325F and then puree them. You can store this puree in the fridge for 2-3 days and use it in other recipes.
- You can use oat flour or just grind steel cut oats and have it ready. Mix flax meal with water and let it settle for 15 min.
- In a mixing bowl, add ingredients -oat flour, squash puree, jaggery, flax eggs, apple cider vinegar, baking powder, cinnamon powder, salt, vanilla extract, and mix well.
- Then add milk of your choice and keep mixing it in. If batter appears little thick, feel free to add in another 1/4 cup. It should be consistency of pancake batter, not too runny but still be able to drip from the laddle.
- On a heated non stick or seasoned cast iron griddle, use the batter to make pancakes of your choicest size. These pancakes are incredibly light, soft and just deliciously warm. Serve with maple syrup. Top it with fresh fruit, nuts, hemp seeds.