Easy Butternut Squash Pancakes
These Butternut Squash Pancakes are fluffy and delicious! Made with fresh or canned butternut squash, oat flour (or any type of flour), and the perfect blend of spices, the flavor of these pancakes is SO good. Make these quick, easy, healthy, and gluten-free pancakes for a breakfast that everyone will love - even little ones!
Servings 6 Pancakes
Calories 162kcal
Equipment
Ingredients
- 1 1/2 cups cubed butternut squash about 1/2 cup mashed
- 2 large eggs
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla
- 1 1/4 cups oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Add the cubed butternut squash to a pot and cover with water.
- Bring to a boil, reduce heat to low, and simmer until the squash is fork tender (about 15-20 minutes).
- Once done, drain the squash and either mash really well or add to a blender and puree until smooth.
- Measure out 1/2 cup worth of the butternut squash puree (you may have a bit leftover), then whisk together in a mixing bowl with the eggs, maple syrup, and vanilla.
- Whisk in the oat flour, baking powder, cinnamon, nutmeg and salt.
- Let the batter rest while you heat up a non-stick skillet. The batter will thicken slightly as it sits, but this will keep the pancakes nice and fluffy!
- Add a little cooking oil to the pan, then use a 1/4 or 1/3 measuring cup to add the batter.
- Cook for 1-2 minutes (or until bubbles begin to form), then flip and cook an additional 1-2 minutes.
- Serve with fresh fruit, chopped nuts, or maple syrup and enjoy!
Video
Nutrition
Serving: 1Pancake | Calories: 162kcal | Carbohydrates: 26g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 198mg | Potassium: 256mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3811IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 2mg