Brunch

Vegan Pancakes with Butternut Squash is for Breakfast.

Vegan Pancakes with Butternut Squash takes 30 minutes to prepare.

Vegan Pancakes with Butternut Squash takes 10 minutes to cook.

Vegan Pancakes with Butternut Squash makes 6 servings.

The ingredients for Vegan Pancakes with Butternut Squash are:

1 c. Whole Wheat Flour
2/3 c. All Purpose white flour
1/3 c. Wheat Germ
4 tbs. Bob Red Mill Whole Ground Flax Meal
1 tsp salt
1/2 tsp baking soda
1 1/2 tsp. baking powder
2 tsp. stevia

5 1/2 tbs. vegan buttery spread
3 c. Almond milk (unsweetened) or Soy, Rice, etc.
+ 2 tsp. Cider Vinegar (or white)
2 c. Diced butter nut squash (puree in food processor)

Dash vanilla, cinnamon, etc.

Here is how you make Vegan Pancakes with Butternut Squash:

mix all dry ingredients.Melt butter then in a food processor add flour mixture to butter mixture. Set aside.Puree Squash then combine milk, vinegar, and vanilla. Puree, then place in large bowl.Add dry ingredients to wet. Spice with cinnamon, nutmeg, Pumpkin pie spice, etc.heat griddle at medium, spry pan. Use 1/3 c. to scoop out mixture, make sure to cook all the way through before flipping (lots of holes!) Here you can add banana, chocolate chips, etc. and then flip.Enjoy with syrup, fruit, etc.Serving size=6 approx. 4 pancakes eachNumber of Servings: 6Recipe submitted by SparkPeople user AMANDALYNNE415.

The nutritional information for Vegan Pancakes with Butternut Squash is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 305.1

• Total Fat: 14.3 g
• Cholesterol: 0.0 mg
• Sodium: 816.4 mg
• Total Carbs: 39.4 g
• Dietary Fiber: 8.1 g
• Protein: 7.7 g

The dietary needs meet for Vegan Pancakes with Butternut Squash is Vegan