Butternut Squash Maple Oat Pancakes

1. 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. 2

   When they begin to rise, they are ready to add ingredients to usually 3-4 minutes of mixing

3. 3

   Then add maple syrup, extract, nutmeg, cinnamon & sea salt

4. 4

   Mix just to combine

5. 5

   Add baking soda & flour until combined, do not over mix

6. 6

   Heat a skillet to medium high heat & spray with nonstick cooking spray

7. 7

   Once the skillet is steaming hot, add 3 tbsp of batter to the skillet

8. 8

   Cook 2-3 minutes until bubbles appear then flip & cook another 2 minutes on the other side

9. 9

   Remove from skillet & cool on a rack

10. 10

    Serve immediately, refrigerate up to a week or freeze up to a month

* Per serving · 4 servings · Values may vary.