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Whole Wheat Pumpkin (or squash) Pancakes

Updated on March 31, 2016

Health Benefits & Storage

Pumpkin and Butternut Squash promote heart health, respiratory health and aid in weight control.

Pumpkin and Butternut squash are forms of winter squash, one of the most concentrated veggie sources of an omega-3 essential fatty acid good for heart health and reduces risk of cardiovascular disease. They are an excellent source of vitamins B6, A (important for lung health) and C, dietary fiber, folate, potassium and niacin.

Squash has a hard protective skin which gives it a storage life of 3-4 weeks.


  • 1/4 cup melted ghee or butter
  • 1 1/2 cups unsweetened almond milk
  • 3/4 cup whole wheat flour
  • 1/4 cup oat bran (or oat flour)
  • 1-2 TBS splenda (or honey or 100% maple syrup)
  • 1 TBS baking powder
  • 1 tsp sea salt
  • 2 eggs, beaten
  • 1/2 cup pure pumpkin or steamed butternut squash


  1. Pour milk over oats and let stand 5 minutes.
  2. While oats and milk are sitting, sift together flour, sugar, baking powder and salt.
  3. If using butternut squash, fill the bottom of a pan (turn on high and cover) or steamer with 2 inches of water. While the steam is building, peel squash and cut into 1-inch cubes. Steam covered for 7 minutes. Place in food processor and process until smooth. Be sure not to overcook or it will lose flavor :)
  4. Lightly stir eggs into oats mixture.
  5. Add dry ingredients, pumpkin or squash and butter, stirring until combined.


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