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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Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meal! With recipes like, Strawberry Shortcake Oatmeal, Cowboy Chili, and Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.
Gluten-Free Pumpkin Pancakes with Butternut Squash
Makes 10-12 pancakes
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
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Preheat a cast iron skillet or an electrical griddle on medium-low heat.
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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.
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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.
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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.
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Serve topped with your favorite 100% pure maple syrup and the caramelized butternut squash.
Recipe Notes
Note: The butternut squash is entirely optional. There pancakes are still dynamite without it.
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