Butternut Squash Protein Pancakes

by on September 12, 2012

It has been pretty brisk over the past couple days here in Richmond, especially in the mornings. I’m not complaining though – fall is my favorite season and I’m excited for fall cooking. I haven’t starting going crazy with the pumpkin recipes yet, but that’s bound to happen sometime soon as I’ve already started a healthy pumpkin recipes pinterest board!

So while I haven’t made any pumpkin recipes just yet, yesterday I decided to experiment with my normal protein pancakes and made a variation with leftover roasted butternut squash I had in the fridge. I made it fall flavored with pumpkin pie spice and cinnamon. The pancakes were so good I decided to have them again for breakfast today! These pancakes are dense and hearty, which I liked. They’re also great if you don’t like bananas (not sure how that’s possible but I’ve met a few people who don’t) or you want to cut back on your sugar consumption – 1/4 cup of butternut squash has only 2 grams of sugar instead of the 7 grams in half of a banana.

butternut squash protein pancakes

If you’ve never cooked butternut squash, don’t be intimated. Once you get the hang of cutting and de-seeding, it’s really easy! Here’s a little tutorial with a couple ways to roast a butternut squash. I used the halved method for the squash in this recipe, but I love chopping it up and making roasted butternut squash fries to go along with savory meals.

butternut squash protein pancakes

5.0 from 2 reviews

Butternut Squash Protein Pancakes
 
Prep time
Cook time
Total time
 
Based off the Tone It Up Protein Pancake Recipe. You can easily make this into a pumpkin protein pancake but using pumpkin puree instead of butternut squash!
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • ¼ cup egg whites
  • 1 scoop vanilla brown rice protein powder
  • ¼ cup butternut squash, roasted and mashed into a puree (canned works too)
  • 1 teaspoon ground flax seeds or chia seeds
  • ¼ teaspoon pumpkin pie spice
  • pinch of ground cinnamon
  • 2-3 drops of liquid stevia
  • 1 Tablespoon raisins (optional)
  • 1 Tablespoon PB2 or other powdered peanut butter
  • 1½ Tablespoons vanilla unsweetened almond milk
Instructions
  1. In a small bowl mix together the egg whites, protein powder, squash, flaxseed, pumpkin pie spice, cinnamon and stevia until all the powder is dissolved. If your butternut squash is chunky you might want to blend it with an immersion blender to make it smooth.
  2. Spray a medium sized pan with cooking spray and set heat to medium-low. The lower heat is the key to making sure the pancake doesn’t burn.
  3. Pour in pancake batter and cook until little bubbles form (about 3-4 minutes). Carefully flip the pancake over to the other side. Flipping the pancake is tricky because it’s usually quite large. Lately I’ve been making two pancakes with the batter so they cook faster and are easier to flip.
  4. Cook until pancake is done in the middle. It typically takes about about 2-3 minutes.
  5. If you’re using the powdered peanut butter, go ahead and mix it with almond milk to make your topping.
  6. Place pancakes on a plate, top with raisins and drizzle with peanut butter topping.

I hope you are getting to enjoy the lovely fall weather. If you’re like me and excited to get started with fall recipes, check out my healthy fall recipe round-up from last year. Happy Wednesday. <–It’s almost time for me to start writing Happy Modern Family Day. Ahhh – can’t wait!!

{ 25 comments… read them below or add one }

Erica { EricaDHouse.com } September 12, 2012 at 9:17 am

Checking out your healthy pumpking recipe board on pinterest now!

Reply

Brittany Mullins September 12, 2012 at 11:49 pm

Yay! Enjoy. :)

Reply

Andrea @ Vegvacious September 12, 2012 at 9:20 am

Great idea adding butternut squash to your pancakes! I always think to use pumpkin, but never would have thought to do this on my own.

Butternut squash fries are amazing – they’re one of my favourite winter sides!!!

Reply

Leanne @ eatandgetmoving September 12, 2012 at 9:23 am

What a lovely recipe, thanks for sharing :) It’s giving me some ideas to experiment with Butternut in the future :) I love Butternut in the fall ~ Love, Leanne

Reply

Brittany Mullins September 12, 2012 at 11:50 pm

Me too! It’s definitely my favorite winter squash. :)

Reply

Gabby @ Gabby's Gluten-Free September 12, 2012 at 9:29 am

Yuuuum! These sounds great – love butternut squash!

Reply

Jess @ JessieBear What Will You Wear September 12, 2012 at 9:32 am

Ummm, well now I HAVE to follow you on pinterest. Done and done. I LOVE healthy fall recipes!!!!

Reply

Brittany Mullins September 12, 2012 at 11:51 pm

Woo-hoo. Thanks for following!

Reply

Rachel September 12, 2012 at 10:22 am

Yum! I’m going to try these! :) It’s been soooo cold here too in the mornings.. but I just can’t seem to break my yogurt bowl streak haha

Reply

MoneyAfterGrad September 12, 2012 at 11:06 am

This sounds so good !!! A healthy pancake is something I can definitely get behind !

Reply

Moni @ Moni Meals September 12, 2012 at 11:08 am

Sounds and looks delicious Brittany. My kind of pancake! I already made pumpkin pancakes over the weekend.

I love fall so much too! Yay-it is only just beginning!

Reply

Brittany Mullins September 12, 2012 at 11:52 pm

Thank you Moni!!

Reply

Brittany @ Little b's healthy habits September 12, 2012 at 12:33 pm

I had a butternut squash sitting on my counter for at least a month until it finally just needed to be tossed :( Now the next time I buy one I’ll know what to do with it!!

Reply

Brittany Mullins September 12, 2012 at 11:53 pm

ugh! I hate it when that happens.

Reply

Lauren September 12, 2012 at 12:47 pm

With all of the pumpkin craze, I almost forgot about it’s equally delicious counterpart. These look delicious girl!

Reply

Brittany Mullins September 12, 2012 at 11:53 pm

Thanks lady!

Reply

Sam @ Better With Sprinkles September 12, 2012 at 1:49 pm

Will definitely be following that Pinterest board. :-D Gotta love those pumpkin recipes!

Reply

Beth @ Tasty Yummies September 12, 2012 at 3:51 pm

These pancakes look amazing!! I love that you used butternut squash instead of pumpkin, too! I just made my way over to Pinterest now to follow all of your boards :)

Reply

Brittany Mullins September 12, 2012 at 11:54 pm

Woo hoo! Thank you Beth.

Reply

Sunnie@moderngirlnutrition September 12, 2012 at 8:03 pm

Your pictures are always stunning! I can’t wait to make these! I might just have pancakes for dinner:)

Reply

Brittany Mullins September 12, 2012 at 11:55 pm

Aww, thank you so much Sunnie. I appreciate it.

Reply

The Healthy Apple September 15, 2012 at 9:37 pm

Looks amazing, Britt! I just started dabbling into protein powders last week so I’m going to try this one!
SO excited to see you this week.
xox

Reply

Julia September 16, 2012 at 3:21 am

these pancakes look so delicious- bookmarking this page!

Reply

Lisa-B September 17, 2012 at 5:08 pm

Today was the first day that it started to feel like Fall, which inspired me to make these for breakfast (I also had rec’d my powdered peanut butter order). These are absolutely delicious, and I will be eating them well into Spring! Your recipes continue to be a steady hit in our house!

Reply

toby December 26, 2013 at 9:56 am

Hi
thanks for the recipes! Good quality food yum!

Reply

Leave a Comment

Rate this recipe:  

Previous post:

Next post: