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Hey there, pancake lovers!
Who’s ready to flip breakfast on its head? Today, I’m diving into a recipe that’s not your typical stack – butternut squash pancakes!
These pancakes are soft, sweet, and packed with flavor. Plus, they’re a great way to sneak in some veggies!
Perfect for a cozy brunch or a fun breakfast treat.
Let’s get cooking and make your mornings delicious!
Suggestions for Ingredient Substitution
Butternut squash can be replaced with pumpkin puree or sweet potato puree for similar flavor and texture. Use the same amount and adjust liquid if needed. These alternatives provide comparable nutritional benefits and are often more readily available.
Oat flour can be substituted with all-purpose flour or a gluten-free flour blend for those with gluten sensitivities. Use a 1:1 ratio, but be prepared to adjust the liquid content as different flours absorb moisture differently.
Maple syrup can be replaced with honey, agave nectar, or date syrup for varied sweetness profiles. Use slightly less of these alternatives as they tend to be sweeter than maple syrup. For a sugar-free option, consider using mashed banana or applesauce, adjusting the recipe’s liquid content accordingly.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 450-500
- Protein: 10-12 g
- Fat: 10-15 g
- Carbohydrates: 80-90 g
Ingredients
- 1 1/2 cups diced butternut squash (yielding roughly 1/2 cup mashed)
- 2 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Step 1: Cook and Prepare the Butternut Squash
Start by adding cubed butternut squash to a pot and cover it with enough water.
Bring the water to a boil, then reduce the heat to low and let it simmer until the squash is fork-tender, which should take around 15-20 minutes.
Once the squash is cooked, drain the water and either mash the squash well or add it to a blender to purée until smooth.
Step 2: Mix the Wet Ingredients
Measure out 1/2 cup of the butternut squash purée (you might have some leftover) into a mixing bowl.
Whisk together the purée with eggs, maple syrup, and vanilla extract until everything is well combined and smooth.
Step 3: Add Dry Ingredients
To the mixture of wet ingredients, whisk in oat flour, baking powder, cinnamon, nutmeg, and a pinch of salt.
Stir until the ingredients form a cohesive batter.
Allow the batter to rest for a few minutes.
This resting time will let the batter thicken slightly, ensuring the pancakes stay fluffy when cooked.
Step 4: Cook the Pancakes
Heat up a non-stick skillet over medium heat and add a little cooking oil to ensure the pancakes do not stick.
Use a 1/4 or 1/3 measuring cup to pour the batter onto the skillet.
Cook each pancake for 1-2 minutes, or until bubbles form on the surface, before flipping.
Then cook for another 1-2 minutes on the other side until the pancakes are golden brown.
Step 5: Serve and Enjoy
Once cooked, serve the pancakes hot with your choice of toppings like fresh fruit, chopped nuts, or an extra drizzle of maple syrup.
Enjoy your delicious, fluffy butternut squash pancakes!
