Kalabasa Pancakes
These are vegan pancakes made with squash, plant-based milk, cinnamon and flax seeds that are so delicious, moist and fluffy! They are perfect for Fall breakfast, brunch or snacks!
Servings: 4
Calories: 245kcal
Ingredients
- 1 cup squash cut into wedges
- 1 cup cashew milk or any plant based milk
- ¼ cup coconut milk
- ½ cup brown sugar
- 2 teaspoon ground flax seed
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cups all purpose flour
Instructions
- In a high speed blender add squash, cashew milk, coconut milk, brown sugar, flax seed, cinnamon, salt and blend until smooth, about 40 seconds, then pour into a large bowl.
- Gradually add the flour while whisking, until it becomes similar to pancake batter. Be careful to not overmix.
- Heat a pan on medium heat with some oil or butter, and pour in about ⅛ cup of mixture. After about 25-30 seconds, check if it’s golden brown, then flip. Repeat until all pancakes are cooked
- Garnish with your choice of sweetener, fruits, or syrup.
- Best served with a glass of plant based milk.
Nutrition
Serving: 1g | Calories: 245kcal | Carbohydrates: 50g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 197mg | Potassium: 225mg | Fiber: 2g | Sugar: 28g | Vitamin A: 3721IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 2mg
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