Gluten-Free Pumpkin Pancakes with Butternut Squash
Happy Autumn! It’s that magical time of year where leaves turn golden, the weather gets cooler, and pancakes turn pumpkin!
My family eats pancakes for breakfast at least once a week. It’s a vibe. During the month of October our typical gluten-free pancakes morph into a delicious seasonal treat!
These Pumpkin Pancakes aren’t you’re typical pancakes, they’re cool pancakes. Pancakes with Caramelized butternut squash, maple syrup and a generous dose of pumpkin spice! Fluffy and fabulous these pumpkin spiced pancakes are a breeze to throw together!
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If you don’t have a high powered blender or something capable of grinding oats into flour you can use oat flour instead of the steel cut oats. Everything else stays the same. I opt to eat 1 or 2 pancakes. If I’m eating two I keep my eating relatively light the rest of the day to balance it all out. Here is an example of my eating last week when I ate these cakes for breakfast!
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Gluten-Free Pumpkin Pancakes with Butternut Squash
Ingredients
- 4 large eggs
- 2/3 cups vanilla almond milk or plant milk of choice
- 2/3 cups pumpkin purée
- 1/2 cup 100% pure maple syrup, plus more for serving
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 1/2 cups steel cut oats
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon fine sea salt
For the squash
- 2 cups cubed butternut squash
- 1 tablespoon coconut sugar or raw organic cane sugar
- 1 tablespoon avocado oil
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat a cast iron skillet or an electrical griddle on medium-low heat.
- Place all of the pancake ingredients in a high powder blender, like a Vitamix, in order. Blend on high until a smooth batter forms, about 60 seconds. If you do not have a high powered blender you can sub the steel cut oats with oat flour and combine the ingredients with a hand mixer in a bowl.
- Use cooking spray or butter to grease your pan or griddle and using a 1/3 measuring cup to spoon batter onto your preheated surface. Smoothing it out with the back of the cup to make a perfect circle.
- Cook pancakes for 3 minutes on each side or until cooked through and lightly browned. While the pancakes cook mix together the butternut squash, coconut sugar, avocado oil and cinnamon. Add to an AirFryer basket and bake at 400°F for 6 minutes or until the pieces have caramelized.
- Serve topped with your favorite 100% pure maple syrup and the caramelized butternut squash.
You mention your family has pancakes at least once a week. Of all your pancake recipes, which is your families favorite that is made most often?
Hi Jen,
Yes our little family sure loves pancakes for breakfast! We honestly we love these pumpkin pancakes the most!
Can’t wait to try these!!Can you replace steel cut w/ old fashioned oats ?
Hi Kati,
Yes you can 🙂
I’m 56 years young, and a mother if 2 adult children, grandmother of soon to be 4 boys. I have type 2 insulin dependent diabetes. And am new to the instant loss through my beautiful daughter. My blood glucose levels are better than I have ever had and all the recipes I have tried have been simply fantastic. Thanks for sharing.
Can you substitute extra pumpkin puree for the squash?
Sure! 🙂
These are absolutely delicious! This will be a family favorite for years to come!
We absolutely LOVE these pancakes!! I make them at least once per week, sometimes two or three. Each batch gets me anywhere from 10-15 pancakes. We don’t add the squash and top with some butter and pure maple syrup. I could eat these every single day. Thank you Brittany for yet another deliciously brilliant recipe!
I’m diabetic. What nut flour would you suggest to sub for the oats to get the carbs down?