Butternut Squash Maple Oat Pancakes

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. 

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