Butternut Squash Pancakes with Oats

Prep

1. Make the puree with cooked butternut squash in a blender or food processor. Let it cool down to room temperature before making the batter.

Make the pancake batter

1. Add the ingredients in the blender in the order listed, with the liquid ingredients at the bottom and the oats on top. Blend until the oat flakes are gone, and they've incorporated themselves into a thick, smooth batter.
2. Allow the batter to rest for 5 minutes before cooking the pancakes for the best texture.

Cook the pancakes

1. Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
2. Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Don't press them down with the spatula. Remove from the pan onto a plate and keep them warm while you cook the rest of the batter.

Serve

1. Stack them high and top them with a little butter, syrup, and your favorite pancake toppings.

Store

1. Refrigerate unused batter in the blender covered for up to 2 days. Let it come to room temperature for 10 minutes before cooking. Refrigerate leftover pancakes for up to 3 days. Or, freeze for up to 3 months.