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5 from 3 votes

Gluten-Free Pumpkin Pancakes with Butternut Squash

Makes 10-12 pancakes
Author: Brittany Williams instantloss.com

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.

Notes

Note: The butternut squash is entirely optional. There pancakes are still dynamite without it.