Thick and fluffy Butternut Squash Maple Oat Pancakes made with simple ingredients and no added sugar. This gluten free stack is only 64 calories a slice! —Megan Olson
Gluten Free Oat Flour
large egg whites
butternut squash puree or pumpkin puree
almond or vanilla extract
In This Recipe
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.