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Thick, fluffy whole grain Butternut Squash Oat Pancakes made with simple ingredients. Great for a weekend breakfast or easy fall meal prep.
There’s a woman who shows up to my cycle class every week. Monday morning 5:15 a.m. she’s ready to go. Now there’s several other women who show up to my class every week too, but this one is extraordinary. A few months ago, the mic wasn’t so I asked the class to move the front of the room.
This woman who is overweight told me she didn’t want to be in the front because she was too big. I told her that I used to be 200 pounds and understood her fear, but that she had to push beyond her fears if she wanted to reach her goals. Reluctantly, she sat in the front of the room.
After class, she asked me my secret to losing 80 pounds and keeping it off. I told her consistency, not perfection. After that, she showed up week after week working hard. Then last week she told me she was down 30 pounds and didn’t have to stop during class to take breaks. You go girl!
The message for you on this Monday is stay consistent. Results are gradual and come from building habits. Whether it’s working out or meal prepping butternut squash maple oat pancakes (oh hey lovelies!), stick with the course and keep your mind on the goal.
Butternut Squash Pancakes are made with oatmeal, and truly are they fluffiest pancakes I’ve ever made. Thick and incredibly filling with just one or two.
For this low calorie pancake recipe, I used canned pureed butternut squash but pumpkin works too. I found the canned butternut squash nearly the soups at my store. You can also roast your own butternut squash then puree it in a blender.
I used pure maple syrup to sweeten the batter. I prefer maple syrup instead of low calorie sweeteners as they are sweeter than the real stuff and mess with your hormones. Something I teach my weight loss clients.
Now let’s whip up some hearty and nutritious butternut pancakes with oats and be consistent together!
Butternut Squash Maple Oat Pancakes
Ingredients
- 2/3 cup Gluten Free Oat Flour, or regular oat flour
- 2 large eggs
- 1/2 cup butternut squash puree, or pumpkin puree
- 1/2 teaspoon vanilla extract
- 2 tablespoons maple syrup, or honey
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon sea salt
- 1/4 teaspoon baking soda
Instructions
- Heat a large nonstick electric skillet to medium heat. Add all ingredients to a food processor or blender. Blend on high until smooth.
- Pour 1/4 cup of the batter into the skillet. 1/4 cup equals 1 pancake. Cook the pancake 4-5 minutes until bubbles appear then flip and cook another 2 minutes on the other side. These pancakes are thicker than other pancakes so they do take longer to cook.
- Serve pancakes immediately. Refrigerate up to 1 week or freeze up to 2 months.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had a bumper crop of butternut squash last season. Still trying to finish it off. I’ve made these twice and I LOVE them. Thanks for sharing the recipe!
So glad to hear that!
Thank you for this recipe! I have been on the search for wholesome pancake breakfasts for my little people and these were outstanding!
Oh my goodness, Megan, these sound amazing! I never would have thought to put butternut squash in a pancake, but I love butternut squash in everything else, so it definitely makes sense. Can’t wait to try making these!!
So glad you’re excited about them as much as I am. I love everything butternut squash. Pumpkin gets all the fun, but butternut is where it’s at!
This recipe looks to die for!!! I can’t wait to try it out!!!
Hope you love it Katie! It’s divine. Had my last one this morning.