Are you ready to elevate your breakfast game with a nutritious twist? Introducing Butternut Squash Protein Pancakes – the perfect blend of health and flavor that will have you craving more! These fluffy pancakes are not only packed with protein, but they also feature the rich, sweet taste of butternut squash, making them a delightful and guilt-free indulgence. In just 25 minutes, you can whip up a batch of these golden treats that will impress your family and friends. Whether you're a fitness enthusiast or simply looking for a delicious way to start your day, these pancakes are sure to satisfy your taste buds and fuel your morning. Don’t miss out on this tasty recipe that’s bound to become a breakfast staple!
Ingredients
- 1 cup pureed butternut squash
- 1/2 cup rolled oats
- 1/2 cup protein powder
- 2 eggs
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- Maple syrup for serving (optional)
Instructions
- Begin by preparing the butternut squash. If you haven't done so already, roast or steam the butternut squash until it's tender. Once cooked, let it cool slightly and then puree it in a blender or food processor until smooth. Measure out 1 cup of the pureed squash for the pancake batter.
- In a mixing bowl, combine the pureed butternut squash with 2 eggs. Whisk together until the mixture is smooth and well combined.
- In a separate bowl, mix together the rolled oats, protein powder, baking powder, and cinnamon. Stir to ensure that all the dry ingredients are evenly distributed.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the pancakes tough. The batter should be thick but pourable; if it seems too thick, you can add a splash of water or milk to reach your desired consistency.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or cooking spray to prevent sticking.
- Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 3-4 minutes, or until bubbles form on the surface and the edges start to look set.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through. Repeat the process with the remaining batter, adjusting the heat as necessary to prevent burning.
- Once all pancakes are cooked, serve them warm with a drizzle of maple syrup if desired. Enjoy your delicious and nutritious butternut squash protein pancakes!
Tips
- Prep Your Squash Ahead: To save time, roast or steam your butternut squash in advance. You can even make a larger batch and freeze the puree for quick pancake prep later on.
- Choose the Right Protein Powder: The type of protein powder you use can affect the flavor and texture of your pancakes. Vanilla-flavored protein powder works great for a sweeter taste, while unflavored options can keep the focus on the squash.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to tough pancakes, so a few lumps are perfectly fine!
- Adjust the Consistency: If your batter is too thick, add a splash of water or milk to achieve your desired consistency. A pourable batter ensures light and fluffy pancakes.
- Heat Control is Key: Make sure your skillet is at medium heat. If it’s too hot, the pancakes may burn on the outside while remaining uncooked inside.
- Experiment with Toppings: While maple syrup is a classic choice, consider topping your pancakes with fresh fruit, yogurt, or a sprinkle of nuts for added texture and flavor.
- Batch Cooking: If you're making pancakes for a crowd, double the recipe and keep the extras warm in the oven at a low temperature until ready to serve.Enjoy crafting your Butternut Squash Protein Pancakes, and watch as they become a beloved breakfast favorite in your home!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 15g
Fat: 5g
Saturated Fat: g
Cholesterol: 70mg
