Butternut squash pancakes as a great taste to welcome fall season in the cold morning and to warm your soul.
Choose butternut squash on top of a stack of pumpkins will inspire you to make butternut pancakes and enjoy fall flavors with these gently spiced, healthy vegan pancakes. At your kitchen corner, you will cook butternut squash as sweet and super tender and making it the perfect mix-in for pancakes.
For the first time, it should make you fabulously easy toÂ roast a butternut squash. The most simple way is preheating bake oven to 400oC, and then, roast it.
Bobâ€™s Red Millâ€™s gluten free should be all-purpose flour for the pancakes. TheyÂ turned out fluffy with sweet, warm, cozy fall flavor all nestled right in. With more flavor, you seasonÂ yogurt and/or pure maple syrup and also could add a boozy syrup or caramel sauce.
Besides, these butternut pancakes are very ideal for kids breakfast to eat vegetables. They are pretty much grain-free pancakes (or at least super low-grain), so theyâ€™re a great substitute for the carb-loaded breakfast options.
You could serve pancakes with a drizzle of beurre noisette and sage leaves on top. It is also delicious served with a poached egg.