I don’t think its new news that you need to add a variety of vegetables into your diet. I love incorporating them in my meals, but in all honesty this is sometimes the hardest part of my nutrition plan. It’s not that I don’t like them, because I actually love them, it’s just that they are easy to forget about when putting meals together! Maybe it’s the amount of time it takes to prep and cook them, or coming up with new ways to make them instead of just boiling or roasting them? Who knows, but it is one area that I really have to focus on and get creative to get more of them in. I have mentioned before that breakfast is my favorite meal, but breakfast is also one of the harder meals to incorporate a vegetable into for me because I love waking up to a sweet, not savory meal. So today I am bringing you a way to incorporate a vegetable and eat your pancakes too!
Protein pancakes are the staple of many fitness peeps diets. They are easy, great to eat any time of day, taste pretty darn good (especially when dieting), and the macronutrient breakdown is always great. The issue I have always found with them is that they are so darn…flat! Being a breakfast guru, I hate flat, rubbery pancakes! The secret weapon that makes these protein pancakes actually FLUFFY is butternut squash. Yes, you read that right…squash! I promise that you can sneak this vegetable in to your breakfast and not notice a difference. Except that the wonderful fluffy, non-rubbery, pancakes that emerge will pack a veggie fueled protein punch!
Butternut Squash Pancakes with Peanut Butter Cheesecake Filling
What you need:
For the Pancakes:
- 100 g (3/4c) Butternut squash, cooked
- 80 g (5 Tbsp) Liquid egg whites
- 15 g (1/2 scoop) Vanilla protein powder
- 1 tbsp Coconut flour
- 1 tbsp Spelt flour
- 2 tbsp Unsweetened vanilla almond milk
- ¼ tsp Butter extract
- 1 tsp Splenda or stevia
- ½ tsp Baking powder
- ¼ tsp Cinnamon
For the filling:
- 1 Tbsp PB2 (or regular peanut butter, PB2 is a low fat powdered form of peanut butter)
- 1 oz Plain greek yogurt
- 1 Tbsp Greek cream cheese at room temperature
- 3 g (1/2tsp) Sugar free Jello pudding mix (cheesecake flavored)
What you need to do:
First make your pancakes by blending the squash and egg whites together in a blender or food processor. Add in the remaining ingredients and blend until smooth.
Next, add the almond milk slowly to make sure the batter is a good consistency for pancakes (not too thick or too thin!).
Spray your pan with non-stick cooking spray and heat over medium heat.
Pour ¼ of the batter into the pan and cook until it starts to bubble.
Flip and cook through.
Repeat with the remaining batter to make 3 or 4 deliciously healthy pancakes!
Don’t forget to make your topping!
In a small bowl combine all of the ingredients for the topping/filling.
Mix together well and layer in between your pancakes, or just plop it all on top and dig in!
A bonus add would be some sugar free maple syrup or even some real maple syrup if you can afford to splurge that day.
Nutritional Breakdown for the entire recipe: Calories- 280/ Protein-29 / Carbs- 31/ Fat- 5/ Fiber- 9
Notes: I used a mixture of coconut and spelt flour. You could simply stick to one or the other, or if you prefer put some oats in the food processor and make oat flour to use in the recipe. Please note that any of these changes will change the nutrition break down slightly.