4.25 32 Published Feb 10, 2020, Updated Nov 14, 2023 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 complementary 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 peeler or 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 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 mash it into a puree but canned works great too. Try my recipe to make homemade butternut squash puree – it’s easy! ground flax seeds or chia seeds seasoning – pumpkin pie spice, cinnamon, powdered peanut butter, stevia unsweetened vanilla almond milk
How to Make These Pancakes
In a small bowl, mix together the egg whites, protein powder, squash, flaxseed, pumpkin pie spice, cinnamon and stevia until all of the powder ingredients are dissolved. If your butternut squash is a little chunky, you might want to use an immersion blender to make the mixture completely smooth. Spray a medium-sized pan with cooking spray and heat to medium-low. The lower heat is key to making sure the pancake cooks all the way through without burning. Pour in the pancake batter and cook until bubbles form and the edges are crispy. You can make two-three smaller pancakes – I prefer to make smaller pancakes because it’s easier to flip them. Carefully flip your pancake(s) and cook until the pancake is done in the middle. It typically takes around 3 minutes per side. These pancakes are tasty topped with maple syrup, peanut butter, yogurt and/or granola. You can do all four toppings or just pick and choose your favorites!
More Healthy Pancake Recipes
Cottage Cheese Pancakes Healthy Apple Pancakes Peanut Flour Pancakes Healthy Pumpkin Pancakes Greek Yogurt Pancakes Protein Pancakes
Butternut Squash Recipes
Butternut Squash Puree One Pan Tempeh Butternut Squash Bake Butternut Squash and Turkey Chili Butternut Squash Pancakes Baked Butternut Squash Fries Butternut Squash Mac and Cheese
Be sure to check out all of the butternut squash recipes here on EBF!
