These butternut squash protein pancakes are delicious topped with yogurt, nut butter and granola. One serving packs over 20 grams of protein!
As you know, I’m a big fan of vegetables. I love eating them raw, roasted, as the star of recipes and hidden in some unlikely recipes. These pancakes feature one of my favorite winter squashes – butternut.
I decided to experiment with my classic protein pancake recipe and made a variation with leftover roasted butternut squash I had in the fridge. I added two of my favorite complimentary flavors: 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 or if you want to cut back on your sugar consumption.
If you’ve never cooked this winter squash, don’t be intimated. Typically you’ll want to peel your squash. The easiest way I’ve found to do this it to chop off the top and bottom of the squash to create a stable base for your squash to sit. Carefully use a vegetable peeler or knife to peel the skin off. I then like to cut the squash in half lengthwise to scoop out the seeds. Then you can cut the squash however you’d like and roast it like you would roast a sweet potato. For this recipe cubes are great, but I often slice it up to make baked butternut squash fries for a savory dinner side!
In a small bowl, mix together the egg whites, protein powder, squash, flaxseed, pumpkin pie spice, cinnamon and stevia until all of the powder ingredients are dissolved. If your butternut squash is a little chunky, you might want to use an immersion blender to make the mixture completely smooth. Spray a medium sized pan with cooking spray and heat to medium low. The lower heat is key to making sure the pancake cooks all the way through without burning.
Pour in the pancake batter and cook until bubbles form and the edges are crispy. You can make two-three smaller pancakes – I prefer to make smaller pancakes because it’s easier to flip them. Carefully flip your pancake(s) and cook until the pancake is done in the middle. It typically takes around 3 minutes per side.
These pancakes are tasty topped with maple syrup, peanut butter, yogurt and/or granola. You can do all four toppings or just pick and choose your favorites!
If you try these butternut squash pancakes, please be sure to leave a comment and star rating below letting me know how they turn out! Your feedback is super helpful for the EBF team and other EBF readers.