These butternut squash protein pancakes are delicious topped with yogurt, nut butter and granola. One serving packs over 20 grams of protein!
As you know, I’m a big fan of vegetables. I love eating them raw, roasted, as the star of recipes and hidden in some unlikely recipes. These pancakes feature one of my favorite winter squashes – butternut.
I decided to experiment with my classic protein pancake recipe and made a variation with leftover roasted butternut squash I had in the fridge. I added two of my favorite complimentary flavors: 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 or if you want to cut back on your sugar consumption.
Cooking Butternut Squash
If you’ve never cooked this winter squash, don’t be intimated. Typically you’ll want to peel your squash. The easiest way I’ve found to do this it to chop off the top and bottom of the squash to create a stable base for your squash to sit. Carefully use a vegetable peeleror knife to peel the skin off. I then like to cut the squash in half lengthwise to scoop out the seeds. Then you can cut the squash however you’d like and roast it like you would roast a sweet potato. For this recipe cubes are great, but I often slice it up to make baked butternut squash fries for a savory dinner side!
Ingredients in Butternut Squash Pancakes
- protein – egg whites and vanilla protein powder
- butternut squash – you can roast your own and…