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

  • 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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