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.
Butternut Squash Protein Pancakes
Ingredients
- 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
Instructions
- 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.
by Brittany Mullins
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!!
Checking out your healthy pumpking recipe board on pinterest now!
Yay! Enjoy. 🙂
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!!!
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
Me too! It’s definitely my favorite winter squash. 🙂
Yuuuum! These sounds great – love butternut squash!
Ummm, well now I HAVE to follow you on pinterest. Done and done. I LOVE healthy fall recipes!!!!
Woo-hoo. Thanks for following!
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
This sounds so good !!! A healthy pancake is something I can definitely get behind !
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!
Thank you Moni!!
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!!
ugh! I hate it when that happens.
With all of the pumpkin craze, I almost forgot about it’s equally delicious counterpart. These look delicious girl!
Thanks lady!
Will definitely be following that Pinterest board. 😀 Gotta love those pumpkin recipes!
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 🙂
Woo hoo! Thank you Beth.
Your pictures are always stunning! I can’t wait to make these! I might just have pancakes for dinner:)
Aww, thank you so much Sunnie. I appreciate it.
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
these pancakes look so delicious- bookmarking this page!
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!
Hi
thanks for the recipes! Good quality food yum!