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!

butternut squash recipe

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!


Butternut Squash Protein Pancakes
Who said you can't enjoy vegetables at breakfast?
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
  1. 1/2 cup butternut squash (cooked and cubed)
  2. 1/4 cup egg whites
  3. 1 tsp vanilla extract
  4. 1/8 tsp baking soda
  5. 1/2 scoop cinnamon roll protein powder (or vanilla)
  6. 1/4 cup almond meal
  7. 1 heaping tbsp of oats (if you use oat flour instead of almond meal you can omit, this is to help thicken the batter)
  8. 1 tsp pumpkin pie spice
  9. 1/2 tsp cinnamon
  10. coconut oil to grease pan
  1. Blend all ingredients until smooth batter consistency. Add water if too thick or more oats if too runny.
  2. Heat a skillet over medium high heat and grease with coconut oil.
  3. Pour 2-3 inch pancakes into pan (smaller is better as these are moist) and cook for about 2-3 minutes.
  4. Flip when bubbles start to appear. Enjoy!
Courtney Prather