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–+ servings
stack of butternut squash pancakes with pecans and blueberries

Butternut squash pancakes

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.
4.34 from 6 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American, British, Vegan
Servings 10
Calories 138 kcal

Ingredients
 
 

  • 220 g spelt flour or use wholewheat or plain flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon or mixed spice
  • 1 tablespoon ground flax seeds also known as linseed
  • 150 g butternut squash purée or pumpkin purée
  • 300 ml dairy free milk eg oat, soya or almond
  • 2 tablespoons Sunflower oil for frying

To serve

  • Blueberries
  • Maple syrup
  • Yoghurt
  • Pecan nuts

Instructions
 

  • Place 220g spelt flour, 1 teaspoon baking powder, 2 teaspoons ground cinnamon or mixed spice and 1 tablespoon ground flax seeds into a large mixing bowl. Whisk together until well combined.
  • Add 150g butternut squash 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.

Notes

  1. Nutritional information is approximate and is intended as a guide only. It does not include the serving suggestions.
  2. Store leftovers in the fridge for 2-3 days.
  3. Suitable for freezing.
  4. Pumpkin purée can be substituted for the butternut squash purée.

Nutrition

Calories: 138kcalCarbohydrates: 20gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 60mgPotassium: 103mgFiber: 4gSugar: 1gVitamin A: 1713IUVitamin C: 5mgCalcium: 79mgIron: 1mg
Keyword butternut squash pancakes
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