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.
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.
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!
- 1/4 cup egg whites
- 1 scoop vanilla brown rice protein powder
- 1/4 cup butternut squash, roasted and mashed into a puree (canned works too)
- 1 teaspoon ground flax seeds or chia seeds
- 1/4 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
- 1 1/2 Tablespoons vanilla unsweetened almond milk
- 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.
- 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.
- 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.
- Cook until pancake is done in the middle. It typically takes about about 2-3 minutes.
- If you’re using the powdered peanut butter, go ahead and mix it with almond milk to make your topping.
- 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!!