Butternut Squash Maple Oat Pancakes

By Megan Olson
January 7, 2016
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Author Notes: 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

Makes: 8

  • 2/3 cup Gluten Free Oat Flour
  • 2 large egg whites or 2 flax eggs for vegan
  • 1/2 cup butternut squash puree or pumpkin puree
  • 1 teaspoon almond or vanilla extract
  • 2 tablespoons reduced sugar maple syrup
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon baking soda
  1. With a hand mixer or standing mixer, add egg whites (or flax eggs if using in place of eggs) & mix until eggs are fluffy
  2. When they begin to rise, they are ready to add ingredients to usually 3-4 minutes of mixing
  3. Then add maple syrup, extract, nutmeg, cinnamon & sea salt
  4. Mix just to combine
  5. Add baking soda & flour until combined, do not over mix
  6. Heat a skillet to medium high heat & spray with nonstick cooking spray
  7. Once the skillet is steaming hot, add 3 tbsp of batter to the skillet
  8. Cook 2-3 minutes until bubbles appear then flip & cook another 2 minutes on the other side
  9. Remove from skillet & cool on a rack
  10. Serve immediately, refrigerate up to a week or freeze up to a month

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