Butternut Squash Maple Oat Pancakes – a delicious recipe with Flour, egg whites, butternut squash puree, almond, sugar maple, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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
372
kcal
Calories
28
g
Fat
21
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Butternut Squash Maple Oat Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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