Butternut Squash Maple Oat Pancakes

• 2/3 cup Gluten Free Oat Flour
• 2 large egg whites or 2 flax eggs for vegan
• 1/2 cup butternut squash puree or pumpkin puree
• 1 teaspoon almond or vanilla extract
• 2 tablespoons reduced sugar maple syrup
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/8 teaspoon sea salt
• 1/4 teaspoon baking soda

1. With a hand mixer or standing mixer, add egg whites (or flax eggs if using in place of eggs) & mix until eggs are fluffy
2. When they begin to rise, they are ready to add ingredients to usually 3-4 minutes of mixing
3. Then add maple syrup, extract, nutmeg, cinnamon & sea salt
4. Mix just to combine
5. Add baking soda & flour until combined, do not over mix
6. Heat a skillet to medium high heat & spray with nonstick cooking spray
7. Once the skillet is steaming hot, add 3 tbsp of batter to the skillet
8. Cook 2-3 minutes until bubbles appear then flip & cook another 2 minutes on the other side
9. Remove from skillet & cool on a rack
10. Serve immediately, refrigerate up to a week or freeze up to a month

flour, egg whites, butternut squash puree, almond, sugar maple, nutmeg, cinnamon, salt, baking soda

Taken from food52.com/recipes/40115-butternut-squash-maple-oat-pancakes (may not work)