Butternut Squash Protein Pancake with Peanut Butter Syrup
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person
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Ingredients
- 2-3 tablespoons egg whites
- 3 tablespoons Vanilla Protein Powder
- 1/4 cup butternut squash mashed into a puree I steamed mine and threw it in my Magic Bullet
- 1 teaspoon ground flax seeds
- 1/4 teaspoon pumpkin pie spice
- Cinnamon and Truvia to taste
- 2-3 drops of Cake Batter Capella drops optional
- 1.5 tablespoon PB2 or other powdered peanut butter
- 1.5 tablespoon unsweetened vanilla almond milk
Ingredients
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Instructions
- In a small bowl mix together the egg whites, protein powder, squash, flaxseed, pumpkin pie spice, cinnamon and Truvia until all the powder is dissolved.
- Spray a medium sized pan with cooking spray and set heat to medium-low.
- Pour in pancake batter and cook until little bubbles form (about 3-4 minutes). Carefully flip the pancake over to the other side. I made two pancakes.
- Cook until pancake is done in the middle. It typically takes about about 2-3 minutes.
- Mix your PB2 with your milk (YUM)
- Place pancakes on a plate, drizzle with peanut butter topping.
