Vegan Pancakes with Butternut Squash

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Vegan Pancakes with Butternut Squash calories by ingredient


Introduction

I added sliced bananas to mine, and chocolate chips to the boys. These are rather healthy, and pretty yummy! I added sliced bananas to mine, and chocolate chips to the boys. These are rather healthy, and pretty yummy!
Number of Servings: 6

Ingredients

    1 c. Whole Wheat Flour
    2/3 c. All Purpose white flour
    1/3 c. Wheat Germ
    4 tbs. Bob Red Mill Whole Ground Flax Meal
    1 tsp salt
    1/2 tsp baking soda
    1 1/2 tsp. baking powder
    2 tsp. stevia

    5 1/2 tbs. vegan buttery spread
    3 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.

Directions

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.