These rich yet fluffy vegan 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.
This is it. I’ve done it! My best yet butternut squash pancakes… If I could recommend re-creating just one pancake recipe from my food blog, it has to be this one (although these peanut butter & banana pancakes and my daughter’s favourite ‘carrot cake’ pancakes taste ah-mazing too!)
I made these vegan butternut squash pancakes in a bit of a rush, so I wasn’t very hopeful about the recipe turning out as well as it did. But oh Lord, I couldn’t get over just how good they panned out!
WHAT ARE THESE BUTTERNUT SQUASH PANCAKES MADE OF?
In this recipe I used leftover roasted squash (which I roasted with a dash of olive oil). My guess is that steamed or boiled squash should work too, however it might slightly affect the overall flavour and texture of the pancakes, so you have to watch out for extra water if you’re using steamed or boiled butternut squash.
If you’re not a big lover of squash, how about replacing it with pumpkin? It will work well in this recipe too.
Just one note on getting these pancakes right – make sure you have a good quality non-stick frying pan. The last thing you want is for the pancake batter to stick to the bottom of the pan and all your effort will be ruined. Personally, I love using this pan for my pancakes.
When it comes to pancake toppings, you can go as wild as you like (no judging here!) I decided to serve mine with a little fresh fruit, flaked almonds & maple syrup as I didn’t want to take away from the beautiful autumnal and spicy flavours of the squash pancakes.
LOOKING FOR MORE HEALTHY BRUNCH INSPIRATION?
Check out some of the readers’ favourite recipes below:
- Granola breakfast pizza
- Easy vegan French toast
- Vegan peanut butter & banana pancakes
- 15 minute ‘cheesy’ vegan polenta
- The ultimate orange crepes
As always, if you have a go at making these utterly delicious butternut squash pancakes, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram, Facebook or Pinterest so I don’t miss them. It gives me so much joy seeing your takes on my recipes!your take on them.
Have a great week.
Healthfully yours,
Tania x
Pin for later:
MY BEST YET BUTTERNUT SQUASH PANCAKES (VEGAN)
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.
I made these pancakes for breakfast this morning and they were incredible! Thanks so much for sharing the recipe!
Thank you so much Jessica! Have a wonderful weekend! x
It’s incredible how tall and fluffy these pancakes are. And we love the flavors too. 🙂
Thank you Anita. They get eaten within seconds in my house, even by my fussy 11 year old!
Oooh! Those look nice and fluffy. 🙂 I’ve never tried barley flour before – now I’m intrigued!
Thank you Raia! I’ve only just discovered barley flour too and really love using it in recipes. It’s full of fibre, so keeps me full for longer:)
OOOO yum! What a great idea for pancakes! The flavors are out of this world
Thank you Noelle! They are a perfect addition to the autumnal mornings:)
Love to have some now!!
Thank you so much!
Best flavours out there PLUS loads of fibre means a fantastic recipe! I love the barley flour and roasted pumpkin puree makes it so much better than regular pancakes!
Thank you so much Jeannette. They’re so filling, thanks to all the fibre, and will keep you full for much longer! x
This one sounds so interesting. I love butternut squash and have tried the pancakes earlier. This recipe is a different and I would like to make it.
Thank you Roxana x
I can’t wait to try this recipe! This looks so delicious and tasty!
Thank you Beth x
Such a healthy breakfast option! Definitely making these for me and the kids.
Thank you Bintu x
There’s so much healthiness in there .. Loving that beautiful texture it has .. The ingredients are all available in my kitchen, thus gonna give it a shot
Thank you so much Alisha! So looking forward for you to try! x