Servings: 8 Pancakes
Butternut Squash Pancakes
Gluten-Free Butternut Squash Pancakes are a fabulous breakfast during the fall and winter when squash is in season. If you like pumpkin pancakes, you'll love these too!
Ingredients
- 1/3 cup roasted butternut squash mashed
- 1 large egg lightly beaten
- 2/3 cup unsweetened almond milk or coconut milk
- 3 Tbsp pure maple syrup or brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup gluten free all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
For serving:
- Plain yogurt
- Chopped walnuts
- pure maple syrup
Instructions
- Add all of the ingredients for the pancakes to a blender. Blend until completely combined. Allow batter to sit 10 minutes.
- Heat a large skillet over medium with enough oil to coat the surface.
- Pour a scant 1/4 cup of pancake batter on the hot skillet and cook about 2 minutes, until the sides have firmed up and air bubbles rise to the surface. Flip and cook an additional 1 to 2 minutes, or until cooked through. Repeat with remaining batter.
- Serve pancakes with yogurt, maple syrup, chopped nuts, and/or your choice of nut butter.
Nutrition
Serving: 1Pancake (of 8), Calories: 92kcal, Carbohydrates: 18g, Protein: 2g, Fiber: 1g