Butternut Squash Pancakes (with protein version)

This weeks MMAZ, Meatless Monday A-Z, ingredient is squash. Love squash!! I recently just posted a few squash dishes, a Moroccan Bulgar with Butternut Squash and an Apple Butternut Squash Hash and Eggs so I wasn’t sure what I would make. Spaghetti squash hasn’t been looking good lately, I only have a small acorn squash, but I have leftover butternut squash in the freezer and some cubes to use up in the refrigerator. When National Pancake Day fell on Mardi Gras and my girls got all excited for pancakes I realized we don’t make them as often as we use to so I decided to make Squash Pancakes, with a protein version. I personally like the protein version of these with a little vanilla almond butter mixed with agave to thin it out spread over the top. These are great to make if you have leftover roasted squash from dinner, of course only if it isn’t seasoned. If you don’t have leftover squash and you want to make these you can cook and puree 12 ounces of butternut squash cubes or make them using pumpkin puree. If you want more texture you can mash the squash and mix them by hand, or I blend up all the wet ingredients in my Vitamix for a smooth texture.

Butternut Squash Pancakes (with protein version*)

Makes 16-20- 4″ pancakes

1c butternut squash mashed/pureed (12 ounces of pre cooked cubes)

1 3/4c non dairy milk (used So Delicious Unsweetened Almond Milk Plus)

2TBSP coconut palm sugar (used Navitas Naturals Coconut Palm Sugar), add an extra tablespoon if you want sweeter pancakes

2 TBSP coconut oil, melted

2 TBSP ground flaxseed

1c buckwheat flour

1c oat flour, gluten free

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

Syrup, nut butter, pecans, toppings of choice (topped ours with maple syrup and pecans and the protein version with Justin’s Vanilla Almond Butter thinned with raw agave)

*To make these protein pancakes reduce buckwheat flour to 3/4 of a cup, oats to 3/4 of a cup, and add 1/2 a cup of Vega Sport Vanilla Performance Protein. They will take slightly longer to cook.

Heat griddle, on medium. In a large bowl mix together buckwheat flour, oat flour, baking powder, flax, baking soda, baking powder, protein powder if using,  and cinnamon. In a Vitamix, or high-speed blender, blend together squash, milk, sugar, and coconut oil.  Whisk the wet ingredients into the dry. Spray your griddle with non stick spray, I used coconut oil spray, or coat with coconut oil.  Spoon mixture into the griddle spread out a little. Cook regular pancakes on medium until edges are set, about 2 minutes, flip and cook until done. If making protein pancakes cook on medium low for 2-3 minutes, the pancakes will release from pan when ready don’t pry them. Top pancakes with syrup, nut butter, or toppings of choice. Enjoy!

Looking for more squash inspiration? Check out other MMAZ squash recipes:

As a Vega Recipe Ambassador I receive Vega products, which I used as an option in this recipe. I use Vega not because it is given to me but because it has been my plant-based protein of choice since before I started blogging and some recipes are made with Vega products I purchase. I only write about foods I love, my blog is an extension of my hobby to make fun healthy food creations for me and my family.