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