Pumpkin Spice Pancakes
Dairy Free Pancake recipe with butternut squash and pumpkin spice
Servings Prep Time
12pancakes 30mins
Cook Time
10mins
Servings Prep Time
12pancakes 30mins
Cook Time
10mins
Ingredients
  • 1cup FlourI used Plain Flour
  • 1cup Butternut Squashroasted and mashed with a fork
  • 1 and 1/2cup Oat Milk
  • 1tsp baking powder
  • 1tbsp Pumpkin Pie Spice Mix
  • 1tbsp brown sugar
Instructions
For the Pancakes
  1. Cut butternut squash in half and roast for 30 mins on 180 degrees. You can peel before roasting or after or not at all but if you don’t make sure you blend it very well. Let cool down and mash with a fork and combine well with other ingredients. Ladle out small amount into a hot pan. Fry for about three minutes each side.
For the topping
  1. Pour some boiling water over dates (I used ten dates) just to cover them and let sit for five minutes. Then blend with one ripe banana to make a smooth creamy mixture. Scoop up on the stack of pancakes. Drizzle over some single cream (I used oat cream) and honey. Sprinkle with some chopped walnuts.
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