Now you can have vegetables for breakfast and actually like it.
Squash is one of my favorite vegetables to make because it is sweet and filling (like a sweet potato) but low in carbs and sugar! If you have any leftover cooked squash from dinner or buy frozen bags of pre cubed & peeled squash, this pancake recipe will put it to good use!
It took me a few tries to get it right because it is so moist but this recipe is now one of my favorites-way sweeter and moist than any pumpkin pancake recipe I have tried as well. Enjoy!
Step 1: Blend All Ingredients.
Step 2: Pour batter into hot skillet (small, like 2-3 inch pancakes work best)
Step 3: Flip once they start to bubble (3 min) and serve!
- 1/2 cup butternut squash (cooked and cubed)
- 1/4 cup egg whites
- 1 tsp vanilla extract
- 1/8 tsp baking soda
- 1/2 scoop cinnamon roll protein powder (or vanilla)
- 1/4 cup almond meal
- 1 heaping tbsp of oats (if you use oat flour instead of almond meal you can omit, this is to help thicken the batter)
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- coconut oil to grease pan
- Blend all ingredients until smooth batter consistency. Add water if too thick or more oats if too runny.
- Heat a skillet over medium high heat and grease with coconut oil.
- Pour 2-3 inch pancakes into pan (smaller is better as these are moist) and cook for about 2-3 minutes.
- Flip when bubbles start to appear. Enjoy!