Deliciously healthy pumpkin or butternut squash pancakes that are packed full of goodness. A great breakfast or brunch recipe that’s suitable for vegans and is a good option for babies and kids.
What ingredients do you use to make these pancakes healthy?
Pancakes are usually made of flour, eggs and milk. I’ve adapted this classic pancake base to make a healthier recipe that not only contains vegetables but extra nutrition as well. It’s also suitable for vegans.
The healthy ingredients I’ve used to make my butternut squash pancakes are:
- spelt flour – spelt is a wholegrain flour (ie the whole of the grain is used when it’s produced, making it less refined). Spelt is said to have many health benefits and you can read more about them on Tin and Thyme’s site.
- flax seeds – ground flax seeds, also known as linseeds, are high in fibre and contain lots of nutrients, including Omega-3
- butternut squash or pumpkin – most of us struggle to eat enough vegetables and this is an easy way to eat one of your five a day
- cinnamon – this delicious spice regulates blood sugar, reduce blood pressure and aid digestion. Read more about this on the BBC Good Food site.
Is there sugar in these pancakes?
I have opted not to include any sugar in these pancakes.
Butternut squash includes a small amount of natural sugar. Over time, my family have got used to food with a less sweet taste. And leaving the sugar out of my pancake batter helps with that.
If I take my eye off the kids for even a second or two they will definitely add liberal amounts of maple syrup to their pancakes anyway.
Interested in reducing your sugar intake? Read “Is there such a thing as a healthy sugar alternative?”
Are these butternut pancakes suitable for babies?
Yes, these butternut squash, or pumpkin pancakes are perfect for babies. As mentioned above they don’t contain any sugar. There’s plenty of nutrition packed into these little pancakes and they are salt free too.
Pancakes are great for baby led weaning and make perfect finger food. They’re just the right size for little hands to grip. Not only that but the cinnamon or mixed spice will expose them to new flavours.
Can I use pumpkin instead of butternut squash?
Absolutely. You can use any winter squash, pumpkin or butternut squash to make these pancakes.
They are also great with tinned pumpkin purée.
What to serve with butternut squash pancakes
These vegan pumpkin pancakes are great on their own and this is how I’d recommend you serve them to a baby.
However, there are many toppings that go perfectly with them. Here are some of our favourites:
- pecan nuts
- maple syrup
- cashew butter
- cinnamon syrup
- salted caramel drizzle
MORE PUMPKIN AND BUTTERNUT SQUASH RECIPES
- oven roasted pumpkin seeds
- butternut squash and kale risotto
- spiced pumpkin loaf
- Caribbean traybake
- baked pumpkin doughnuts
- butternut squash chips
- pumpkin pie bars
- butternut squash dip
- pumpkin chocolate brownies
- butternut squash oatcakes
- pumpkin madeleines
- butternut squash chilli
- Thai butternut squash curry
- butternut squash cake
- pumpkin scones
If you like this you might like these coconut, chocolate and pear pancakes.
Pin healthy butternut squash pancakes for later
How to make healthy pumpkin or butternut squash pancakes
- Whisk together your flour, baking powder, spices and flax seeds in a large mixing bowl.
- Add the butternut squash or pumpkin puree and milk. Whisk until well combined.
- Heat a little oil in a frying pan and add spoonfuls of the batter.
- Cook for 2-3 minutes on each side in batches.
- Serve with your favourite toppings!
Butternut squash pancakes
- 220 g spelt flour or use wholewheat or plain flour
- 1 tsp baking powder
- 2 tsp ground cinnamon or mixed spice
- 1 tbsp ground flax seeds
- 150 g butternut squash or pumpkin purée
- 300 ml dairy free milk I used hemp milk
- Sunflower or coconut oil for frying
- Maple syrup
- Pecan nuts
Place 220g spelt flour, 1 tsp baking powder, 2 tsp ground cinnamon or mixed spice and 1 tbsp ground flax seeds into a large mixing bowl. Whisk together until well combined.
Add 150g butternut squash or pumpkin puree and 300ml milk and continue whisking until well combined.
Heat a little oil in a medium sized frying pan over a low-medium heat. Add a spoonful of the batter. Depending on the size of your frying pan you can make 2-3 pancakes at a time but don’t overcrowd the pan or you’ll find it difficult to turn them over.
Cook each pancake for 2-3 minutes - the key to success here is to cook each side slowly - don’t rush it or you’ll end up with burnt pancakes that aren’t cooked in the middle.
Turn over with a spatula and repeat on the other side. Keep warm in a low oven while you cook the rest of the batter.
Serve with your favourite pancake toppings. I like blueberries, maple syrup and pecan nuts but yoghurt or cinnamon syrup also work well. For babies serve as they are.
Have you tried this recipe?
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