Fall

Butternut Squash Maple OatĀ Pancakes

January  7, 2016
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

  • Makes 8
Ingredients
  • 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
In This Recipe
Directions
  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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