The one thing we cannot resist is trying out new delicious recipes for pancakes. These butternut squash protein pancakes are super tasty and packed with protein, which makes them the perfect quick breakfast choice.
They’re topped with yogurt, nut butter, and granola and filled with delicious flavors of pumpkin pie spice and cinnamon. Spoil your taste buds and enjoy this delicious dessert.
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 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 2-3 minutes.
- If you’re using 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.
