Butternut Banana Pancakes


  • 1.5 cups butternut squash, peeled and chopped
  • 5 baby carrots
  • 1/2 banana
  • 2 teaspoons ground cinnamon
  • pinch of salt
  • 1/3 cup rolled oats
  • 1/4 cup vanilla soy milk (can sub any nut milk)
  • 1/4 cup water*
  • 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons water)
  • 1 teaspoon baking powder
  • 1 cup whole wheat flour*
  • 1 teaspoon olive oil
  • 1/2 banana, sliced (optional)

*adjust accordingly; exact measurements may vary


  1. Steam butternut squash and let it cool.
  2. Put butternut squash, carrots, banana, cinnamon, salt, oats, soy milk, and water into blender. Blend until almost smooth, then transfer into a large mixing bowl.
  3. Add flax egg to the mixture. To make a flax egg, combine 1 tablespoon of ground flax seeds and 3 tablespoons of room temp./warm water, and let sit for a few minutes until it thickens up.
  4. Add baking powder and mix.
  5. Fold in whole wheat flour in 1/6 cup (1/3 cup filled half way) increments. Use enough to achieve a typical pancake batter consistency.
  6. Add the 1 teaspoon of olive oil. This little bit goes a long way to ensure that the pancakes stay moist on the inside and non-stick on the outside.
  7. Lightly grease griddle or large shallow pan with cooking spray. If you don’t have cooking spray (I don’t), dab a bit of olive oil onto a paper towel and rub it around. Turn heat to medium.
  8. Scoop some batter onto the griddle or pan to make round circles.

OPTIONAL: If you want, at this point you can put that extra half of your banana to good use by placing 3 banana slices on top.

10. Flip when edges turn brown or start to bubble a little. If your pancake has the banana slices on top, after flipping it over, press down a bit onto the pancake with your spatula. This will ease the banana slices “into” the batter on the other side. Be careful when you flip the pancake; you don’t want to lose a banana piece or mess up the batter surface.


Banana on top:

The pancakes aren’t too sweet on their own, so do have fun dressing them up with your favorite pancake toppings! 🙂

Makes 6-8 pancakes (2-3 servings)

One Response to Butternut Banana Pancakes

  1. Pingback: I <3 Butternut Squash « VEGeneration

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