Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • Heat a large nonstick electric skillet to medium heat. Add all ingredients to a food processor or blender. Blend on high until smooth.
  • Pour 1/4 cup of the batter into the skillet. 1/4 cup equals 1 pancake. Cook the pancake 4-5 minutes until bubbles appear then flip and cook another 2 minutes on the other side. These pancakes are thicker than other pancakes so they do take longer to cook. 
  • Serve pancakes immediately. Refrigerate up to 1 week or freeze up to 2 months.