Butternut Squash Pancakes

Protein Butternut Squash Pancakes

Ingredients

Bowl 1 — Wet Ingredients

• 2 large eggs, separated
• 30g maple syrup
• 150ml skim milk
• 125g 0% Greek yogurt
• 200g roasted butternut squash, mashed

Bowl 2 — Dry Ingredients

• 45g vanilla whey protein powder
• 75g all-purpose flour
• 4g salt
• 6g baking powder
• 6g pumpkin spice

Bowl 3

• 2 egg whites, reserved from the separated eggs and whipped to stiff peaks

Directions

1. Prepare the squash: If using roasted butternut squash, mash until very smooth (or blend with an immersion blender). Allow it to cool slightly if it’s hot.
2. In a large bowl, whisk together the 2 egg yolks, maple syrup, skim milk, Greek yogurt, and mashed butternut squash until smooth.
3. In a separate bowl, whisk together the whey protein, flour, salt, baking powder, and pumpkin spice.
4. Add the dry ingredients to the wet ingredients and gently mix until just combined. Don’t overmix.
5. In a third bowl, whip the 2 egg whites to stiff peaks.
6. Gently fold the whipped egg whites into the pancake batter in 2 additions. Fold carefully to preserve as much air as possible.
7. Heat a nonstick skillet or griddle over medium-low to medium heat and lightly grease if needed.
8. Divide the batter into 6 large pancakes. Cook for about 2–3 minutes, or until bubbles form and the edges begin to set. Flip and cook another 1–2 minutes until cooked through.
9. Serve warm with your favorite toppings.

Nutrition Per 1 large pancake (makes 6):

• Calories: 142
• Protein: 11g
• Carbohydrates: 19g
• Fat: 2g
• Fiber: 1g