Yes, if you can’t find pumpkin puree or want to make your own, you can certainly use butternut squash puree instead of pumpkin. The pancakes will be just as tasty!
Separate the egg yolks and whites between two mixing bowls. Add sugar to the yolks and beat with an electric mixer until uniformly blended.
Add the pumpkin puree and continue to mix on low until you have a smooth mixture. Add the melted butter and oil and blend until combined. Finally, mix in the milk.
In a separate bowl, combine the flour and baking powder. Add the dry ingredients to the pumpkin mixture and stir until just combined.
Add the oats, cinnamon, salt, nutmeg, and vanilla to the pancake batter and mix to combine. Let the batter sit for 10 minutes.
Beat the egg whites with clean beaters until soft peaks form like meringue. Slowly add the egg whites to the pancake batter, gently folding them in with a rubber spatula.
Heat a skillet or griddle over medium heat. When the surface is hot, add 1/4 cup scoops of pancake batter to the pan.
When the pancake releases from the pan, use a spatula to flip it and cook until the other side is golden and set.
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