One thing I have found when cooking and baking fall foods is that things like squashes and potatoes are so versatile. Not only are squashes and potatoes so good on their own, but they are amazing additives to baked goods.
If you have never tried fall veggies in baked goods, check out my Chocolate Chip Sweet Potato Bread.
Squash, just like sweet potatoes, adds so much moisture, natural sweetness and texture to baked goods. Okay, pancakes are not baked goods, but you get my point.
When it comes to fall/seasonal foods, I love adding them where I can. So when I want to give my pancakes a little more autumn essence, I add the fall veggies aka butternut squash.
Butternut Squash is jam packed with so many vitamins and minerals. It is full of Vitamin A, C, magnesium and potassium. It promotes a healthy immune system and healthy hair, skin and nails… as well as it tastes great in these pancakes!
For this recipe you will need butternut squash puree. You can use canned (if you can find it). Or you can use leftover roasted butternut squash (I roast mine the night before with oil and a little salt).
Try them out and let me know how you like them!
Makes 3-4 pancakes
1 tbsp flaxseed meal
1/2 cup coconut milk
1/2 cup butternut squash puree
1/2 – 3/4 cup oat flour (depending on consistency, the batter shouldn’t be runny, but it also shouldn’t be too thick)
Directions: Heat up a skillet over medium heat, spray with your favorite non stick spray. in a mixing bowl, whisk together the flaxseed meal, coconut milk, egg, and butternut squash. Then fold in the oat flour, mix until smooth. Then begin pouring batter onto the pan. Cook for approximately 2-3 minutes each side. Serve with maple syrup! Enjoy!