Vegan Pancakes with Butternut Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 c. Whole Wheat Flour2/3 c. All Purpose white flour1/3 c. Wheat Germ4 tbs. Bob Red Mill Whole Ground Flax Meal1 tsp salt1/2 tsp baking soda1 1/2 tsp. baking powder2 tsp. stevia5 1/2 tbs. vegan buttery spread3 c. Almond milk (unsweetened) or Soy, Rice, etc.+ 2 tsp. Cider Vinegar (or white)2 c. Diced butter nut squash (puree in food processor)Dash vanilla, cinnamon, etc.
mix all dry ingredients.
Melt butter then in a food processor add flour mixture to butter mixture. Set aside.
Puree Squash then combine milk, vinegar, and vanilla. Puree, then place in large bowl.
Add dry ingredients to wet. Spice with cinnamon, nutmeg, Pumpkin pie spice, etc.
heat griddle at medium, spry pan. Use 1/3 c. to scoop out mixture, make sure to cook all the way through before flipping (lots of holes!) Here you can add banana, chocolate chips, etc. and then flip.
Enjoy with syrup, fruit, etc.
Serving size=6 approx. 4 pancakes each
Number of Servings: 6
Recipe submitted by SparkPeople user AMANDALYNNE415.
Melt butter then in a food processor add flour mixture to butter mixture. Set aside.
Puree Squash then combine milk, vinegar, and vanilla. Puree, then place in large bowl.
Add dry ingredients to wet. Spice with cinnamon, nutmeg, Pumpkin pie spice, etc.
heat griddle at medium, spry pan. Use 1/3 c. to scoop out mixture, make sure to cook all the way through before flipping (lots of holes!) Here you can add banana, chocolate chips, etc. and then flip.
Enjoy with syrup, fruit, etc.
Serving size=6 approx. 4 pancakes each
Number of Servings: 6
Recipe submitted by SparkPeople user AMANDALYNNE415.
Nutritional Info Amount Per Serving
- Calories: 305.1
- Total Fat: 14.3 g
- Cholesterol: 0.0 mg
- Sodium: 816.4 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 8.1 g
- Protein: 7.7 g
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