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.
Cooking Butternut Squash
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(affiliate link) 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!
butternut squash – you can roast your own and mash it into a puree but canned works great too.
ground flax seeds or chia seeds
seasoning – pumpkin pie spice, cinnamon, powdered peanut butter, stevia
unsweetened vanilla almond milk
raisins – optional but highly recommended!
Butternut Squash Pancakes Recipe
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 one big pancake or two smaller ones – I prefer to make two smaller ones because it’s easier for me 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.
If you’re using the powdered peanut butter, mix it with almond milk to make a delicious topping. These pancakes are also tasty with maple syrup if you don’t want to take the extra time to make the peanut butter topping! Place the pancakes on a plate, top with raisins and drizzle with peanut butter topping.
If you try these butternut squash pancakes, please be sure to leave a comment and star rating below letting me know how they turned out! Your feedback is super helpful for the EBF team and other EBF readers.
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 pancakes don’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.