Butternut Squash Maple Oat Pancakes

5 from 2 votes

Butternut Squash Maple Oat Pancakes

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

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: pancakes

Calories: 123kcal

Author: Megan Olson

Ingredients

2/3 cup Gluten Free Oat Flour
2 large eggs or 2 flax eggs for vegan
1/2 cup butternut squash puree or pumpkin puree
1/2 teaspoon vanilla extract
2 tablespoons maple syrup pure
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon sea salt
1/4 teaspoon baking soda

US Customary - Metric

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