Fall

Butternut Squash Maple OatĀ Pancakes

January  7, 2016
1 Rating
Photo by Megan Olson
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

  • Prep time 10 minutes
  • Cook time 10 minutes
  • Makes 8
Ingredients
  • 2/3 cup Gluten Free Oat Flour
  • 2 large egg whites
  • 1/2 cup butternut squash puree or pumpkin puree
  • 1/2 teaspoon almond or vanilla extract
  • 2 tablespoons maple syrup
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon baking soda
In This Recipe
Directions
  1. Heat a large nonstick electric skillet to medium heat. Add all ingredients to a food processor or blender. Blend on high until smooth.
  2. 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.
  3. Serve pancakes immediately. Refrigerate up to 1 week or freeze up to 2 months.

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1 Review

merec January 30, 2020
I have not yet made this recipe, but was planning to make it with my kids this weekend. However, the directions are very confusing and unclear. I've made pancakes with pumpkin and squash before, and cook enough to know the proper steps and order of mixing just by reading the ingredients, but the recipe is really terribly written. It never mentions when to add the squash puree, and step 2 makes no sense: "When they begin to rise, they are ready to add ingredients to usually 3-4 minutes of mixing". When what begins to rise? The eggs? What a weird way to describe eggs gaining volume. And what ingredients is it referring to? All of them?

Please edit this recipe!