Cinnamon Butternut Squash Pancakes

Serves: 1

Happy Tuesday! I hope you had a great start to your week yesterday and were able to get outside and enjoy some of the nice weather before or after your workday! This is the perfect time of year to get outside and exercise in the fresh air! I was able to take a drive and explore a new part of New Jersey that I hadn’t seen before and on my way home found this cute little Italian Market that had tons of fresh produce and veggies! Plus I found an amazing and clean baking find….Pear Butter! The only ingredient, yup, PEARS! πŸ™‚ I was so excited to use it I went home and started working on a recipe using it, so be prepared….it will be coming! πŸ™‚

Today’s recipe is one that I posted a picture of on instagram last Saturday and have since had many requests for the recipe! It is another fall ingredient recipe that made a delicious and filling breakfast!

Fit Ingredients

  • 1 scoop (~23g) vanilla protein powder
  • 1tbs (6g) ground flax
  • 1 tsp stevia (powder)
  • 1/2 tsp baking powder
  • 1 tsp cinnamon + 1/2 tsp
  • 1/2 tsp nutmeg
  • 2 tbs (50g) butternut squash, pureed
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 2 tbs coconut milk

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Directions

  1. In a bowl combine your dry ingredients: protein powder, flax, stevia, baking powder, cinnamon and nutmeg.
  2. Add in your wet ingredients: butternut squash, egg, vanilla and coconut milk.
  3. Mix well.
  4. Spray your skillet with non stick spray.
  5. Set the pan over medium heat.
  6. Drop the batter into the pan in 2 tbs increments.
  7. Cook 2-3 minutes and then flip.
  8. Cook for another 2 minutes.
  9. Repeat until all the batter is gone.
  10. You should end up with 4-5 small pancakes.
  11. Sprinkle with remaining 1/2 tsp cinnamon if desired.

These came out perfect! They had just a slight hint of butternut squash with the sweetness from the stevia plus the cinnamon shining through! I topped mine with some sweetened ricotta and had some white chocolate peanut butter along side! Yummy! Feel free to serve it with greek yogurt on top or pure maple syrup! Whatever your heart desires! πŸ™‚

My plate with some ricotta on top and a big spoonful of peanut butter! πŸ˜‰

Mmmmmm……quite the stack of pancakes! Delicious!!!

 

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Nutrition: (for the entire recipe)

Calories: 227.5, Protein: 28.2g, Carbs: 10.9g, Fat: 7.4g (2g Saturated), Sodium: 70mg, Fiber: 4g (Net Carbs: 6.9g)

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4 Comments
  • Yet again you blow my tastebuds' minds! These sound beyond delicious-- love the idea of using butternut squash!! I've only ever used pumpkin or sweet potato! Totally whippin up these bad boys mmm PS-- that glob of pb looks super yummy haha
    September 18, 2012
  • KEP
    Ahhhh another recipe I need to try. I can't keep up. :) Now I a torn between making these or the pumpkin pie blondies. I think I might need to take a stab at both.
    September 18, 2012

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