Ingredients Jump to Instructions ↓

  1. 3/4 cup oats (old fashioned or quick oats will work. I use old fashioned though)

  2. 3/4 cup wheat flour

  3. 1 tablespoon vital wheat gluten

  4. 1/4 cup winter squash (Pureed. Can be found in the freezer aisle next to the frozen spinach)

  5. 2 tablespoons sugar (or honey)

  6. 2 teaspoons baking powder

  7. 1/2 teaspoon salt

  8. 2 large eggs

  9. 1 1/2 cups skim milk (any milk should be fine though)

  10. 3 tablespoons vegetable oil (or some other fat such as melted butter)

  11. 1/4 teaspoon cinnamon

Instructions Jump to Ingredients ↑

  1. Measure and combine dry ingredients into one bowl. Mix to combine ingredients well.

  2. Measure and combine wet ingredients in another bowl. Use a whisk to combine thoroughly.

  3. Pour the wet ingredients into the dry ingredients and mix gently. You want to combine all ingredients well without over mixing. Overmixing will make a tough pancake.

  4. Set bowl aside for at least 10 minutes. The oats need some time to get soft and incorporate well into the batter.

  5. In the meantime, turn on a griddle to 325 degrees or a large skillet to about medium heat.

  6. Apply a thin layer of oil to the griddle or skillet. (I pour a blob of oil on there and then wipe gelty with a paper towel so there is just a thin film left).

  7. Stir the batter gently a couple of times to redistribute the oats in the batter and pour pancake batter onto preheated griddle with a scant 1/4 cup measure.

  8. When small bubbles appear on the surface of the pancake, it's time to flip (about 2 or 3 minutes per side).

  9. Serve with maple syrup or any other yummy pancake topping. To avoid sugar, try peanut butter or cream cheese. My 20 month old son likes his this way.

  10. *This recipe is very versatile. Add fruit, flax seeds, chocolate chips, or whatever to the batter before cooking for a little change.


Send feedback