These rich yet fluffy vegan butternut squash pancakes are the only healthy pancakes you’ll need this season. Rich in fibre (thanks to barley flour), these nutritious pancakes will keep little and big tummies full for much longer. Deliciously healthy breakfast/brunch without the compromise on the flavours.
This is it. I’ve done it! My best yet butternut squash pancakes… If I could recommend re-creating just one pancake recipe from my food blog, it has to be this one (although these peanut butter & banana pancakes and my daughter’s favourite ‘carrot cake’ pancakes taste ah-mazing too!)
I made these vegan butternut squash pancakes in a bit of a rush, so I wasn’t very hopeful about the recipe turning out as well as it did. But oh Lord, I couldn’t get over just how good they panned out!
In this recipe I used leftover roasted squash (which I roasted with a dash of olive oil). My guess is that steamed or boiled squash should work too, however it might slightly affect the overall flavour and texture of the pancakes, so you have to watch out for extra water if you’re using steamed or boiled butternut squash.
If you’re not a big lover of squash, how about replacing it with pumpkin? It will work well in this recipe too.
Just one note on getting these pancakes right – make sure you have a good quality non-stick frying pan. The last thing you want is for the pancake batter to stick to the bottom of the pan and all your effort will be ruined. Personally, I love using this pan for my pancakes.
When it comes to pancake toppings, you can go as wild as you like (no judging here!) I decided to serve mine with a little fresh fruit, flaked almonds & maple syrup as I didn’t want to take away from the beautiful autumnal and spicy flavours of the squash pancakes.
I hope you enjoy this recipe as much as I did. As always, if you decide to give it a go, I’d love you to share it with me by tagging @fit.foodie.nutter on Instagram (#fitfoodienutter ) or leaving a comment on my blog.
See you next week.
MY BEST YET BUTTERNUT SQUASH PANCAKES (VEGAN)
- 1 chia egg 1tbsp ground chia seeds mixed in with 3tbsp water
- ½ cup almond milk
- ½ tsp apple cider vinegar ACV
- 1 cup barley flour you can use wholemeal flour too
- 1 tsp baking powder
- 1/4 tsp arrowroot powder
- ½ cup roasted pumpkin puree
- 3 tbsp maple syrup or to taste
- Coconut oil for frying
- To prepare a chia egg, whisk 1tbsp ground chia seeds with 3tbsp water until well combined. Set aside to allow the mixture to get to gel-like consistency.
- In a separate bowl, whisk together the vinegar & almond milk and set aside to allow the mixture to curdle a little.
- In a mixing bowl, combine the flour, baking powder & arrowroot powder and mix well. Add the pumpkin puree, maple syrup, almond milk mixture and chia egg and mix until well combined. You might want to taste the mixture at this stage and adjust the sweetness if required.
- Heat up a little coconut oil in a non-stick frying pan. Make sure you use a good quality non-stick frying pan, otherwise the pancake batter will stick to the bottom of the pan. When the pan is hot, fry the pancakes over medium heat for a couple of minutes on each side (allow around 2tbsp per pancake) or until golden and cooked through.
- Garnish with toppings of choice and a generous drizzle of maple syrup. Serve immediately.