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MY BEST YET BUTTERNUT SQUASH PANCAKES (VEGAN)

Tania Pilcher | Fit Foodie Nutter
These rich yet fluffy 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.
5 from 4 votes
Prep Time 5 mins
Cook Time 15 mins
Course Breakfast, brunch
Cuisine British

Ingredients
  

  • 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

Instructions
 

  • 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.