Pumpkins aren't simply good for carving; along with their other winter squash counterparts (kabocha, butternut, acorn, spaghetti, etc.) they are astronomically high in Vitamin A and an excellent source of many other goodies, including fiber, potassium, vitamin C, and even Omega 3's! But, even if they weren't so darn healthy, we would still enjoy eating them. Winter squash provides body, richness, and a subtly sweet flavor to dairy-free baked goods.
Heather of Heather Eats Almond Butter plays off this flavor quite frequently in her recipes. Her diet is very low in added sugars, so the natural sugars in winter squash help to provide not only health, but indulgence to everyday favorites like pancakes. She offered to share two of her most beloved winter squash recipes with us today, both of which are made with whole grain oats, and can even be made gluten-free with certified gluten-free oats. Though freshly cooked squash is ideal, feel free to sub canned pumpkin, squash, or even sweet potatoes in a pinch! Take it away Heather …
I love fall. I love pancakes. So, I decided to combine the flavors of my favorite season with my favorite weekend breakfast. First up, we have oatmeal pumpkin pancakes …
Oatmeal Pumpkin Pancakes
You can go traditional with syrup, or top them as HEAB did in the picture below, with dark chocolate chips and Artisana raw pecan butter.
- 1 egg
- 1/2 cup rolled oats
- 1/4 heaping cup pureed pumpkin
- 1/4 to 1/2 tsp pumpkin pie spice
- 1/4 tsp baking powder
- pinch of salt
- sweetener to taste (I used 1/2 packet of stevia)
- water to thin
Warm pancake griddle over low heat.
In a blender, blend all ingredients but water. Then slowly drizzle in water until your batter is pourable, but still thick.
Pour onto warm griddle and flip after about 90 seconds.
Serve with your favorite toppings.
Now, as much as I love pumpkin, kabocha will always be my favorite winter squash. Therefore, I present to you one of my most beloved pancake recipes …
Kabocha Squash Pancakes
For these squashy pancakes, HEAB went semi-traditional with maple syrup, but she added a healthy twist to the topping with tahini.
- 1/2 cup old fashioned oats pulsed in food processor or blended until oat flour consistency
- 1/4 tsp baking soda
- 1/4 tsp Celtic sea salt
- Generous sprinkle of pumpkin pie spice
- 1/8 cup NuNaturals Stevia Baking Blend (or sweetener of choice)
- 1/2 cup rice milk (or non-dairy milk of choice)
- 1 egg + 1 egg white (for vegan version, sub 2 TBSP ground flax seed mixed with 1/4 cup water)
- 1 tsp vanilla
- 1 cup cooked pureed kabocha squash (can sub any winter squash or sweet potato)
Stir dry ingredients together and set aside.
Whisk together the wet ingredients and stir in cooked squash. Combine wet and dry ingredients.
Fry pancakes in skillet with oil of choice. (I prefer unrefined coconut oil).
Hope all of you are enjoying fall as much as my belly is!
Recipes and Recipe Photos by Heather of Heather Eats Almond Butter (HEAB). After losing over 100 pounds 10 years ago, Heather yearns to share with others how she lost the weight and how she continues to maintain her weight loss. She emphasizes healthy wholesome eating along with sensible exercise.