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blueberry butternut squash sheet pan pancakes on plates with breakfast food
Kelly Rizza

Butternut Squash Sheet Pan Pancakes

Butternut squash packs tons of hidden nutrients into this pancake batter, that's already high protein and healthy from the almond flour and oats! Customize by adding your favorite toppings and enjoy with syrup, butter, or a nut butter spread.
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Servings: 5
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked butternut squash mashed or pureed
  • 1 cup almond flour blanched
  • 1 cup rolled or old fashioned oats
  • 3 eggs
  • 2 tbsp ground flax
  • 1/2 cup milk whole, other
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup blueberries or other toppings

Method
 

  1. Prepare 1 cup butternut squash. (Cut butternut squash in half, scoop out seeds, and lay fruit side down in casserole dish. Add water to fill dish halfway. Cook 1 butternut in the oven at 350° F for 1.5 hours. Or, used frozen or store bought butternut squash puree).
  2. For the pancakes, preheat oven to 350° F.
  3. Add all ingredients, except for blueberries or other toppings, to a blender. Blend on high speed until smooth.
  4. Pour batter onto a parchment lined cookie sheet and spread evenly with a spatula. Batter should be about 1/2 inch thick.
  5. Add toppings like frozen fruit, fresh fruit, chocolate chips, raisins, honey or nut butter drizzle, etc. to the top of the pancakes. Frozen fruit will thaw during the cooking process.
  6. Bake for 12-15 minutes or until lightly golden and the center is set. You can use a toothpick to check.
  7. Allow pancakes to cool, then cut into squares or rectangles using a knife. Dip in syrup or honey, or spread with butter or nut butter. Enjoy!

Notes

  • This batter also works to make regular pancakes on the stove.
  • Like traditional pancakes, this batter is not sweet. If you are planning on skipping the syrup or honey, you can add sweetener into the pancake batter.