These butternut squash pancakes are delicious topped with yogurt, nut butter and granola. One serving packs over 20 grams of protein!
- 1/4 cup egg whites
- 1 scoop vanilla protein powder
- 1/4 cup mashed butternut squash (canned works too)
- 1 teaspoon ground flaxseed or chia seeds
- 1/4 teaspoon pumpkin pie spice
- pinch of ground cinnamon
- 2–3 drops of liquid stevia
- toppings: drippy natural peanut butter*, granola, yogurt and/or maple syrup
- 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 pancake batter into the pan, making 3-4 pancakes. You might need to cook these in batches, depending on the size of your pan. Cook until little bubbles form (about 3-4 minutes). Carefully flip each pancake over to the other side.
- Cook until pancake is done in the middle. It typically takes about about 2-3 minutes.
- Place pancakes on a plate, top with a drizzle with peanut butter, yogurt, granola and/or maple syrup.
- Instead of regular peanut butter, you can also use PB2 or peanut butter powder mixed with non-dairy milk to make a lower calorie peanut butter topping.
- Category: Breakfast
- Method: Stove-top
- Cuisine: American
- Serving Size: 1 (2-3 pancakes)
- Calories: 236
- Sugar: 17g
- Sodium: 176mg
- Fat: 3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
Keywords: butternut squash pancakes