Ingredients
- 2 cups plant milk
- ⅔ cup butternut squash or pumpkin puree
- 1 cup flour whole wheat flour (can also use gluten-free flour, oat flour or white flour)
- 1 tablespoon ground flax seeds
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger powder
- ¼ teaspoon nutmeg
- Coconut oil for frying
Instructions
- Place flour, ground flax seeds, baking powder, ground cinnamon, ground ginger, and ground nutmeg into a large mixing bowl. Whisk together until well combined.
- Add butternut squash or pumpkin puree and plant milk to the large bowl.
- Continue whisking until all ingredients are well combined.
- Heat a little oil in a medium sized frying pan over a low-medium heat. Add a ¼ cup of the batter per pancake. Don’t overcrowd the pan.
- Cook each pancake for 2-3 minutes. Turn over with a spatula and repeat on the other side. Keep warm in a low oven while you cook the rest of the batter.
- Serve with your favorite pancake toppings. I like to use blueberries, maple syrup and pecan nuts.
Video Link: https://www.youtube.com/watch?v=MOGPDsn–J8