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Vegan Butternut squash & oats pancake

Light, fluffy, warm and full of fall flavors and best of all vegan
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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 4 people

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.