These butternut squash maple oat pancakes made with simple ingredients are thick and fluffy, gluten-free, and low calorie. Perfect for holiday breakfast.
• 2/3 cup Gluten-free oat flour
• 2 large eggs or 2 flax eggs for vegan
• 1/2 cup butternut squash puree or pumpkin puree
• 1/2 tsp vanilla extract
• 2 tbsp maple syrup pure
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/8 tsp sea salt
• 1/4 tsp baking soda
1. Heat a large nonstick electric skillet to medium heat. Add all ingredients to VENTRAY blender. Blend on high until smooth.
2. Pour 1/4 cup of the batter into the skillet. 1/4 cup equals 1 pancake.
3. Cook the pancake 4-5 minutes until bubbles appear then flip and cook another 2 minutes on the other side.
2. Serve pancakes immediately.
