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Prep time
10 minutes -
Cook time
10 minutes -
Makes
8
Author Notes
Thick and fluffy Butternut Squash Maple Oat Pancakes made with straightforward ingredients and no added sugar. This gluten free stack is easiest 64 calories a nick! —Megan Olson
Substances
2/3 cup
Gluten Free Oat Flour
2
extensive egg whites
1/2 cup
butternut squash puree or pumpkin puree
1/2 teaspoon
almond or vanilla extract
2 tablespoons
maple syrup
1/4 teaspoon
nutmeg
1/4 teaspoon
cinnamon
1/8 teaspoon
sea salt
1/4 teaspoon
baking soda
Instructions
- Warmth a important nonstick electrical skillet to medium heat. Add all ingredients to a meals processor or blender. Mix on excessive except tender.
- Pour 1/4 cup of the batter into the skillet. 1/4 cup equals 1 pancake. Cook the pancake 4-5 minutes except bubbles appear then flip and cook one other 2 minutes on the different facet. These pancakes are thicker than different pancakes in notify that they attain rob longer to cook.
- Reduction pancakes accurate now. Refrigerate as a lot as 1 week or freeze as a lot as 2 months.
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