I am queen of leftovers and making things new so I thought why not try and mix all my bits and bobs to make something tasty. It was towards the end of the year and I had some leftover roasted squash and a cup of oat flour left in my jar, so I thought to myself, why not combine two and two to make something new
This gluten free pancake recipe is both healthy, low fat and will change you brunch game. Why show up with regular vegan pancakes when you can make these beautiful and delicious squash pancakes.
These stacks are very fall/winter inspired because who does not like squash or pumpkin. With the cinnamon and cardamom pods, these very simple pancakes actually feel quite elevated. The great thing about this recipe is that it sits on the border between sweet and savory. You can take out the vanilla essence, reduce the maple syrup and it will be a great savory pancake. Or you can increase the amount of maple syrup and make it a sweet breakfast treat.
- 3/4 cup oat flour
- 1/3 cup pureed squash (I used butternut squash)
1 cup milk
1/2 tsp baking powder
1 tsp maple syrup (+ more for sweeter pancakes)
1/4 tsp cinnamon
1 cardamom pod
- splash of vanilla essence
- I highly suggest you use squash that has been roasted. I find that roasting the squash brings out the sweetest of flavours
- Heat a non-stick pan at medium heat. While heating put together the batter
- In a mixing bowl, combine all the ingredients and mix very well till all the lumps are gone. At first the batter may look thin but it will thicken up as the oat flour absorbs more of the water. If it starts to get too thick towards the end of frying, feel free to add more water.
- I drizzled the pancakes with a maple peanut sauce and pumpkins for crunch: A1 combination if I say so myself.