Thick, fluffy whole grain Butternut Squash Maple Oat Pancakes made with simple ingredients. Great for a weekend breakfast or easy fall meal prep. Gluten Free + Low Calorie
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 weight and keeping it off. I told her CONSISTENCY. 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 Maple Oat Pancakes are made with whole grains and truly are they fluffiest pancakes I've ever made. Thick and incredibly filling with just one or two.
For the 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 in my 14 day sugar challenge.
P.S. if you're not on the waitlist for the next sugar challenge, get your name on it and I'll email you when the next challenge starts.
Now let's whip up some hearty and nutritious butternut squash maple oat pancakes and be CONSISTENT together! Meal plan subscribers, these will be coming to your plans soon. YUM YUM!
Butternut Squash Maple Oat Pancakes
- 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.
What I Used For The Recipe