Butter Toffee Kabocha Protein Pancakes
| Servings | Prep Time |
| 1person | 5minutes |
| Cook Time |
| 6 minutes |
|
|
Ingredients
- 1/3cup riced cauliflowerraw cauliflower finely chopped in a food processor
- 3/4 scoop Butter Cream Toffee protein powderor any flavor whey protein
- 2tablespoons oatmeal
- 2tablespoons coconut flour
- 1/2tablespoon psyllium husk
- 1/3cup cooked kabocha squash
- 3tablespoons egg whites
- 8-10 drops English Toffee liquid steviaor plain stevia
- Almond milk as needed
Instructions
- Place riced cauliflower in the microwave. Cook for about 40 seconds.
- Meanwhile, heat a nonstick pan coated with cooking spray over medium heat.
- Add the remaining ingredients (protein powder through stevia) to your food processor. Blend until smooth. Add almond milk as needed (add SLOWLY). You want your pancake batter to be thick.
- Add the batter by the spoonful to the pan. Cook until the edges set. These are thick so be patient! Flip and cook another 3-4 minutes on the other side, or until cooked through.
Recipe Notes
I topped mine with sugar-free caramel syrup and Justin’s Maple Almond Butter 
