- 1 cup mashed delicata squash*
- 3/4 cup garbanzo bean flour (chickpea flour)
- 1/2 cup spelt flour
- 2 tsp pumpkin pie spice
- 2 1/4 tsp baking powder
- 1 cup unsweetened almond milk
- 2 tbsp maple syrup
- 1/4 cup aquafaba**
- 1/8 tsp cream of tartar
- vegan butter or vegetable oil for greasing the skillet
Optional Toppings: apple slices, walnuts and maple syrup
- Use a hand mixer with a whisk or stand mixer with a wire whip, and beat the aquafaba with the cream of tartar for approximately 10 minutes, or until peaks form. Set the whipped aquafaba aside.
- Add sifted garbanzo bean flour, spelt flour, pumpkin pie spice and baking powder to a medium-sized bowl. Stir to combine, then fold in the mashed delicata squash; gently mix.
- In a separate bowl, whisk almond milk and maple syrup together. Then pour the almond milk/maple syrup mixture over the flour/delicata mixture and stir well to combine, but do not overbeat.
- Fold in aquafaba and stir well to combine.
- Pre-heat a large skillet over medium-low heat and let the batter rest while the skillet is warming up. Once the skillet is warm, evenly coat the pan with a small amount of vegetable oil or vegan butter. (To determine if the skillet is warm enough, you may wish to make a mini-pancake as a test.)
- Scoop 1/4 cup of pancake batter into the skillet and spread it into a circle using the back of a wooden spoon or spatula.
- Cook each pancake for 2-3 minutes on the first side or until edges are lightly brown and small bubbles begin to form; then flip the pancake with a spatula. Cook the pancake for a minute or so on the other side.
- Serve pancakes topped with apple slices, chopped walnuts and maple syrup as desired. Enjoy!
*Cook the delicata squash via your favorite method (bake, steam, microwave, etc.), prior to removing the skin and mashing.
**For ease and convenience, I used the liquid/brine found in a can of chickpeas.