Butternut Squash Pancakes
Thick, fluffy whole grain Butternut Squash Maple Pancakes made with oats and simple ingredients. Great for a weekend breakfast or easy fall meal prep!
Servings: 5 pancakes
Ingredients
- 2/3 cup Oats Flour or gluten-free 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 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.
Nutrition
Serving: 1pancake | Calories: 103kcal | Carbohydrates: 13g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 162mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1597IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg