Butternut Squash Pancakes with Oats

Servings: 4

Prep Time: 10

Cook Time: 10

Total Time: 20

Use this recipe to make delicious butternut squash pancakes in the blender, which have 10g of protein per serving.

5 from 5 votes

Steam, boil, or roast the cubed butternut squash. Once soft, blend them until smooth. Let this pureé cool down to room temperature before making the batter.

Add the ingredients in the blender in the order listed, with the liquid ingredients at the bottom and the oats on top. Blend for a full minute to create a thick yet smooth batter.
Allow the batter to rest for 5 minutes before cooking. This lets the oats absorb all the moisture, ensuring the first pancake is just as good as the last.

Heat a non-stick griddle or large pan over medium. Once hot, grease, spray, or melt butter on the hot surface. Immediately, pour ¼ cup of pancake batter onto the greased pan and use the back of a spoon to spread it out.
Cook the pancakes for 2 minutes, until the edges begin to appear defined and bubbles form. Flip the pancakes over and cook for another 2 minutes. Avoid pressing down with the spatula and only flip once. If the middles feel wet but you had to flip them over, your heat was too hot. Rinse the pan under cool water to bring the temperature down and cook another batch.

Stack them high and top them with a little butter, syrup, and your favorite pancake toppings.
Refrigerate leftover pancakes for up to 3 days or freeze them for up to 3 months inside a freezer bag. Reheat for 30 seconds to 1 minute in the microwave or toaster.

You'll need ½ cup of pureed squash, which is about 8 ounces by weight, or approx 1 ½ cups of cooked and steamed cubes.
To use quick-cooking oats, add an additional 2 tablespoons to thicken up the batter.
The texture of baby food butternut squash is much thinner than when blending cooked squash yourself, so you'll need to add additional oats to the batter, about 2 tablespoons.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.