Who doesn't love love love pancakes?? Who doesn't love them even more when they are properly balanced with the right proportions of carbohydrates, protein and fats to help make your day brighter?? Normally pancakes are a no-no when it comes to dieting, In this case this recipe makes it possible to enjoy without destroying your progress!
Don't be alarmed at the secret ingredient here! You do not taste the squash one bit and it adds amazing nutrients to this breakfast. I have made these also with cauliflower and zucchini. Just follow the same instructions and watch your family be amazed !
Ingredients
2 cups raw yellow squash (cauliflower, butternut squash, pumpkin or zucchini will work)
2 eggs
2 tablespoons nut butter (I used peanut butter of course...)
1/2 cup almond milk or milk of choice
1 1/2 cup dry oatmeal (steel cut will not work)
1/2 cup almond flour (any flour will work)
1/4 cup protein powder of choice
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Optional Topping
Seen in photo
1 cup Greek Yogurt
1/4 cup vanilla protein powder
1 tablespoon maple syrup
Directions
Add all of the ingredients to a blender and blend on high until completely smooth. If you are using cauliflower, zucchini or any squash you can add it in cubes and let it mince up. Add these to the blender raw. Heat a griddle or pan over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-3 minutes until pancakes slightly puff up and you see a few bubbles along the edges. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. Repeat until all the batter is used up. Enjoy with fruit and optional topping if desired.
To make topping:
In a small bowl mix the three ingredients until silky smooth. Add a small dollop to each pancake to add a delicious mound of added protein to each bite !
Serves 4
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