These Caramelized Butternut Squash Pancakes will change your weekend breakfast game plan! Packed with the goodness of winter squash and whole grain oats, these are a high protein option that will start your day off with a serving of vegetables.
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Butternut Squash Pancakes
These gluten free pancakes are a spin off my Favorite Fluffy Banana Pancakes. Oat flour combined with yogurt and eggs mades a delicious pancake that is high in protein and fiber. Pancakes are not relegated to weekends or special occasions in our house – they are a pretty regular thing.
I love eating vegetables for breakfast. Most the time, that means veggies in my smoothies (have you tried cauliflower in your smoothies yet? My new smoothie obsession. Of course I will post a new smoothie recipe soon!). I love sautéed veggies in my eggs – although most of the time that means left over veggies from dinner with a scrambled egg. And now this — vegetable pancakes that are oh so dreamy.
Pancakes like these ones were pivotal in getting my son to eat healthy food his first couple years of life! Kids (and grownups, sometimes!) can be difficult eaters, so having a few recipes like this that are kid-pleasers, but also nutritious options, are so important.
If your kids are bread lovers and would rather have a bagel (or cereal) in the morning rather than anything else, tempt them with these gloriously fall inspired pancakes. Butternut is naturally sweet, but I caramelized it with spices and coconut sugar, making it just about impossible to resist.
Typically, pumpkin or butternut squash pancake recipes call for a puree. While they are good, I always feel like they are missing the real winter squash kick I am looking for. With this recipe, I mash up half of the squash, and then add the rest in chunks, similar to what you’d probably do with a banana pancake.
Tips for Caramelized Butternut Squash Pancakes
- To prepare these quicker in the morning, make the butternut squash in the evening. It takes about 20 minutes to chop and caramelize the squash, but then the rest of the recipe comes together very quickly.
- Make is Gluten Free: If necessary, be sure to use a Certified Gluten Free Oat Flour.
Caramelized Butternut Squash Pancakes
Ingredients
- 2 1/2 cups butternut squash chopped
- coconut oil
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger powder
- fresh grated nutmeg
- 2 eggs
- 1/2 cup yogurt plain
- 1/3 cup almond milk or milk of choice
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup oat flour
Instructions
- Peel and chop the butternut squash and measure out 2 1/2 cups of chopped squash.
- Heat a large skillet with a lid over medium high heat. Spray generously with coconut oil. Add the butternut squash, coconut sugar, and spices. Stir to coat squash, and then cover with a lid. Allow to cook for 7-10 minutes, stir, and then cover and allow to cook another 5-7 minutes until squash is very soft.
- Set aside 1/2 cup of squash to use as a topping if desired (or just use it all in the pancakes).
- Add the rest of the butternut to a larger bowl, and using a fork, mask half of the squash. Leave the other half chunky.
- In a larger bowl, add eggs, yogurt, milk, baking soda, and sea salt. Mix together well.
- Add the half mashed butternut squash and the oat flour, and mix just until the flour is all wet.
- Heat a skillet over medium low heat, and spray with coconut oil. Pour pancakes in, and allow to cook until bubbles start to form on the tops of the pancakes. Flip, and cook for 2-3 more minutes until pancakes are cooked through.
- Serve pancakes with your favorite toppings. They are sweet all on their own, but a touch of maple syrup, honey or date syrup is delicious as well!
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Nutrition
Other Delicious Butternut Squash Recipes:
- Butternut Squash Ravioli, by Pinch of Yum
- Thai Curry Butternut Squash Soup, by Simply Fresh Dinners
- SW Butternut and Quinoa Soup, by Vitamin Sunshine
- Black Bean and Butternut Breakfast Burrito Collard Wraps, by Vitamin Sunshine
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Wow, I love these creative pancakes, MIchelle. Squash is still plentiful at the farm so I think I’ll pick some up over the weekend.
Sounds like I need to experiment with oat flour too 🙂
Thanks for including my soup!
It’s one of the best recipes I’ve ever had in my life, I came to this site, I liked it and decided to put it into practice and it was delicious, super recommend and I ask you to continue with the beautiful and good work of you.
Had some extra time to dedicate love into these pancakes this morning and what an absolute hit!!!!!! Delicious and a lovely fall flavor, made for some beautiful photos as well. Can’t wait to make these again for company, what showstoppers! Here’s the recipe I used below as I modified various components:
2 1/2 cups butternut squash (chopped
)1 1/4 tsp cinnamon
1/2 tsp nutmeg
2 eggs, room temp
1/2 cup 0% fat greek yogurt
1/3 cup almond milk
1/2 tsp baking soda
1/4 tsp salt
1 cup tipo 00 flour