Butternut Squash Pancakes

I am so in love with pancakes lately! They are great because you can literally make them in any flavor.

One of my favorites is Butternut Squash Pancakes!

Easy to make, delicious to eat, and healthy too!

You will need MTS Caramel Sutra Whey, cooked winter squash, egg substitute, cinnamon, baking powder, vanilla, and sweetener of choice.

*Feel free to use fresh squash.  Just chop it up, steam, and puree*

Frozen is just so easy!!

 Feel free to try other brands and flavors of protein, but I love using MTS Whey.  

It is great for baking!

You can order here and use code KH30 to save 30%

If you are using the frozen squash puree, just cook it according to the package.  I usually cook mine on the stove top.  If you microwave it, you may need to drain the excess liquid.  

Stir in the rest of your ingredients. 

Get your skillet nice and hot.  I use the medium setting.  

Be sure to coat your pan with nonstick spray very well! Otherwise these guys will stick!

They won't bubble like regular pancakes do when ready to flip.  Just test the edge to see if they are golden brown.  

It is best to cook them slower on medium heat.  You don't want to burn the outside and them raw in the middle.  

How amazing does that stack look?!

These are the perfect Fall breakfast! I love the cinnamon, caramel, and squash combo! 

The best part is that they are crazy good for you! 

High protein, low carb, and low fat.  Packed with nutrients from the squash! You just can't beat it!

Butternut Squash Pancakes

• 1 cup butternut squash puree (230g)
• 1 scoop MTS Caramel Sutra Whey (30g)
• 1 T egg substitute (15g)
• 1/2 t vanilla
• 1/2 t baking powder
• 1 t cinnamon
• sweetener to taste (3 packs)

1. Cook the frozen squash according to package.  I prefer to cook it on the stove top. If using fresh squash, just chop it up, steam, and puree.
2. Mix together all the ingredients. 
3. Cook on medium heat.  Use nonstick spray and don't flip too soon!!
4. Enjoy!

Whole Stack - 218 calories

2F 25C 22P

*Check out Butternut Squash Pancakes on my YouTube channel!

Blueberry Protein Pancakes

The number one breakfast food in my opinion is pancakes!! I say this for many reasons. For starters, they taste great! Also, you can make them in basically any flavor, they are quick and easy, and if you follow my recipes, they are good for you! I have made pumpkin, carrot cake, spinach, chocolate, zucchini, broccoli, and now Blueberry Pancakes!!

These are light, fluffy, and super easy!

Very few ingredients needed as always.

Vanilla protein powder, nonfat plain greek yogurt, egg substitute, vanilla, baking powder, and blueberries.

I used fresh blueberries but I am sure frozen ones would work too. 

Blueberries are so pretty!! Such a great summer snack. 

Just dump all your ingredients into one bowl and mix! I do suggest mixing everything except the blueberries first, and then stirring them in last.  

So far so good! You could also add some other berries if you like.  I have tried with some chopped up cherries, strawberries, and raspberries.  This batch is going to be strictly blueberry though.

Get your pan nice and hot and coat with non stick spray.  

It has been a while since I posted a pancake recipe, but my flipping skills are really improving!

Ta da!! You could top these with a number of different things.  I usually keep is simple with some spray butter and sugar free syrup.

Try a sprinkle of cinnamon, some greek yogurt, honey, jam, cream cheese, or some whipped cream! 

I love using the MTS vanilla whey in this recipe.  It works really well for baking, but you could use any kind.  

I have heard some people even tried with chocolate protein.  I bet cinnamon would be tasty too!

As always, these are crazy good for you! They are packed with a ton of protein and are very low carb and low fat.  Great before or after a workout! 

I don't know about you, but I love pancakes for breakfast, lunch, or dinner! Pancakes as a snack? You bet!!! There is no wrong time for pancakes! 

You can order MTS Whey here! Use code KH30 and save 30%

Blueberry Pancakes

• 1 scoop vanilla protein powder (30g)
• 1/2 cup nonfat plain greek yogurt (112g)
• 3 T egg substitute (46g)
• 1/2 cup blueberries (74g)
• 1/2 t vanilla
• 1/2 t baking powder
• sweetener to taste

1. Mix all ingredients together and cook like pancakes! Be sure to use nonstick spray!
2. Top with sugar free syrup, whipped cream, jam, cream cheese, honey, cinnamon...

Whole batch -260 calories

 3g Fat 

19g Carb 

38g Protein

*Check out the video version too!  Blueberry Protein Pancakes

Broccoli Pancakes

I know what you're thinking!! Broccoli Pancakes?! Bleh! Trust me! These are amazing! Would it help if I just called them Broccoli Cakes?! Think about it...I bet you eat crab cakes! If you saw crab pancakes on a breakfast menu, you would probably be hesitant to order them, but you would order crab cakes! So let's not get all caught up on what we want to call this awesome creation!

Pancakes don't just have to be the plain, white, and somewhat boring breakfast food we are used to! They can be savory or sweet! I guarantee these are better for you than a mix from a box!

Like I said, you can make these sweet or savory.  I have had them both ways and they loved each and every bite! I know some people have a hard time with the green color but I think it makes them pretty :) I seriously can't wait til St. Patrick's Day when everyone is dying to make these!

All you will need is...

Broccoli (frozen or fresh), protein powder (unflavored or vanilla), egg substitute, baking powder, and salt! 

**Experiment with other protein flavors too! I had one person tell me they made them with chocolate and another used cake batter! They were both very happy with the results!

If using fresh broccoli just chop it up and steam it.  If using frozen, just steam it! Then drain it and get as much liquid out as possible.  It is best if you can let it sit for a while, but I just used some paper towel to suck up as much liquid as possible.  

Throw the broccoli and egg into a blender and mix til smooth. 

You could add the rest of the ingredients to the blender too, but I used a small single serve cup and it wouldn't all fit.  

Put the broccoli and egg puree into a bowl and stir in the remaining ingredients.  

If you want to go the savory route, you can add some chopped veggies, or any other spices you like! I bet even some shredded cheese would be tasty!

The batter will be a little thick, but just cook these like regular pancakes.  If it seems way too thick, just add a little more egg.  Protein powders all mix up differently so just make it the consistency you like.

Lookin good to me!! I love how thick they get!

Now seriously! Do those look tempting or what?? Even if you are not sure, you know you want to try them just out of curiosity! I am 99.9% you will love them!!

Talk about a good for you breakfast! I know we all get hung up on using the term "healthy" but I am pretty sure no one would argue that pancakes made with an entire bag of broccoli are quite healthy!

This whole stack of 8 cakes is only 240 calories! Very low fat, very low carb, and tons of protein! Of course they are very customizable too! Add more egg and protein, or less broccoli, or cheese and onion, make them sweet, or savory...You can really make them fit your needs! 

So soft and hearty! Such a great way to get some more greens into your diet too! I don't know about you, but I would much rather eat a stack of pancakes instead of a bowl of broccoli! YUM! 

Oh, and if you're feeling really crazy...you can follow this same recipe and use cauliflower instead of broccoli!!!! Yup, delicious too! I will be sure to make a post next time I have Cauliflower Pancakes!!

Broccoli Pancakes

• 1.5 cups steamed broccoli (255g)
• 1 scoop unflavored or vanilla protein powder (30g)
• 6 T egg substitute (92g)
• 1/2 t baking powder
• dash of salt
• any other seasonings or chopped veggies you may like!

1. Steam and drain broccoli.

2. Dry as good as possible. 

3. Add egg and broccoli to food processor or blender and puree smooth.

4. Add other remaining ingredients and mix well.

5. Cook like regular pancakes.

6. Enjoy! 

Stack of 8 Pancakes

240 calories

1g Fat

6g Carb

33g Protein 

Zucchini Pancakes

I recently made some Zucchini Muffins which turned out pretty good! I had some leftover zucchini and wanted to do something fun with it! Sure, I could have just tossed it in a stir fry or baked it into zucchini chips, but instead I decided to use it to make one of my favorite foods...Pancakes!!!

They turned out perfect!! They had just a hint of sweetness and were surprisingly filling! Great way to get more veggies in for the day.  They were fluffy and soft and simply delicious :)

Ingredients are simple as always.  

I highly recommend using Jay Robb egg white protein powder for this recipe.  It is such a great vanilla flavor, especially in somewhat savory dishes.  Not over powering at all. 

You will also need egg substitute, baking powder, salt, and of course zucchini!

Grate the zucchini as fine as possible and get it as dry as possible! It is best to let it sit for a few hours and dry out on it's own, but we want pancakes now! Just squeeze it between some paper towel. 

Set that aside and mix up the remaining ingredients in a separate bowl.  

See how nicely that protein powder dissolves! Love it!!

Pour this over your zucchini and mix it up good.  

Looks good to me. You can add more spices here if you want. Maybe even some parmesan cheese? Or some chopped onion? I like it nice and simple with just some salt.

Get your pan nice and hot and coat with some nonstick spray. 

Now just cook like pancakes!

Obviously this batter is much thicker than any regular pancake batter is.  Just take a peek and when they are golden brown...

Flip!! I especially love making these because it is virtually impossible to make them completely round with all that zucchini in there.

I got 7 big and thick pancakes from this recipe!

This is considered one serving!! Yes, all 7 cakes are just one serving! At only 200 caloires why the heck would you share?!

They are great just plain. No toppings necessary! These are also basically fat free and full of protein. What more could you ask for in a breakfast?!

So much great texture and unbelievably good for you! This breakfast has almost 2 whole zucchini in it! I bet your kiddos will even love them and not even realize how much green veggie they are eating! Sneaky sneaky...

They are also super tasty with a little fake butter spray and sugar free syrup! I know... All those chemicals...

You might not think maple syrup would be good on these but it was amazing! It's that salty/savory/sweet combo that everyone loves so much. 

Zucchini Pancakes

• 2 small zucchini (about 230g)
• 1 scoop vanilla protein powder (30g)
• 6 T egg substitute (92g)
• 1/2 t baking powder
• salt to taste

1. Grate zucchini very fine.  Get it as dry as possible.
2. Mix together all ingredients except zucchini.
3. Stir in zucchini. Add any additional seasoning you want (pepper, garlic, parmesan cheese...)
4. Cook like regular pancakes

Makes 7 pancakes

200 calories for the whole batch

1g Fat

9g Carb

37g Protein

Chocolate Protein Pancakes

On a recent pancake post, I asked what flavor I should try to make next.  One reader asked for some chocolate pancakes.  Well, ask and you shall receive!! I will admit, it did take me a few tries.  Third times a charm.  Don't worry though, no pancakes were wasted in the creation of these.  The other batches were OK, just not blog worthy.  They still ended up in my belly :) Enough rambling...

Excited yet?!

Ingredients are quite simple, as always! No need to complicate things!

You will need chocolate protein powder, unsweetened cocoa powder, canned pumpkin, egg substitute, nonfat greek yogurt, baking powder, salt, and sweetener.  You can also add some vanilla which is not photographed! You all know what vanilla looks like...

*If you don't have pumpkin, you could sub mashed banana or applesauce and just use less.  They will be much thinner though*

Put it all in a bowl.

If you are feeling crazy you could add some cinnamon and vanilla, but honestly I don't really think you will miss it.

Mix it up nice and smooth.  The batter will be a little thick.

Perfect!

Get that pan nice and hot and coat with non stick spray. 

You should get 8 pancakes.  Too bad you can't make scratch and sniff pictures because the chocolatey goodness smell is amazing! As soon as they hit the hot pan you will smell the awesomeness!

Flip! Not you...the pancakes!

Ok, get out the compass, I am pretty sure these are perfect circles!

Now, just because I am making chocolate pancakes, it does not mean they won't be super healthy!!  This whole stack is only 285 calories.  They are also very low carb and low fat.  Oh, and don't forget about the 44 grams of protein in these flap jacks!

How can you pass up that stack?! I just topped this batch with some Walden Farms chocolate syrup, but you can get as crazy as you want.  Try some fat free whipped cream, chocolate sprinkles, mini chocolate chips, or even regular old maple syrup.

That was one chocolatey bite!! The pumpkin makes them so soft and moist!

So there ya have it! I am so glad someone asked me to try making these!! They will be a new regular breakfast in the Hoeltje household :)

Chocolate Protein Pancakes

• 1 scoop chocolate protein powder (30g)
• 3/4 cup canned pumpkin (180g)
• 1/4 cup nonfat greek yogurt (56g)
• 6 T egg substitute (92g)
• 2 T unsweetened cocoa powder (10g)
• 1/2 t vanilla
• 1/2 t baking powder
• dash salt
• sweetener to taste

Mix all ingredients in the same bowl and cook like regular pancakes! Be sure to use nonstick spray!

285 calories for whole stack

1g Fat

27g Carb

44g Protein

**What was your favorite breakfast as a child??

Carrot Cake Pancakes

Who doesn't love pancakes?! I am pretty sure everyone does! Pancakes aren't just a great breakfast food.  They are also a tasty lunch or dinner.  I have been on a pumpkin pancake kick lately, but decided to mix it up a bit.  I give you Carrot Cake Pancakes!

Topped off with a little fat free cream cheese, some pecans for fun, and lots of cinnamon. Amazing! Not only are they super tasty, but also super duper healthy.  Only about 260 calories for the whole stack! There is also 34 grams of protein in these! That makes these pancakes worthy of any meal.

Ingredients needed are:

MTS Vanilla Whey, raw carrots, egg substitute, cinnamon, baking powder, vanilla, fat free cream cheese,  and sweetener of choice.  

*I have also made these with canned carrots! Super easy! Just drain and mash*

I highly recommend baking with MTS Whey.  The Peanut Butter Fluff and Caramel Sutra are also great in this recipe! 

Order here and use code KH30 to save 30%

First, peel your carrots and chop them up into little pieces. 

Steam them until they are super soft! You could also boil them on the stove top if you don't have a steamer.  

If you don't like chunky pancakes, you could puree the carrots.  I think the chunkiness adds a nice texture and they seem heartier and more substantial.   

I just mash them up with a fork. Simple!

Add in the rest of your ingredients and mix it up good.  Feel free to add some chopped walnuts or pecans to the batter.

Orange pancakes!!

These cook up pretty much like regular pancakes.   Coat your pan with nonstick spray so they don't stick.

Test the edge and make sure they are ready to flip.

Nice and golden brown. 

Ah...the smell of cinnamon!

A couple flips later...

Eight glorious pancakes!

I topped these off with some fat free cream cheese, a couple pecans, and more cinnamon.

No sharing this stack!! 8 pancakes = 1 serving!

That bite! 

Perfection!

These are such a great way to get some veggies in your diet! I bet even your kids will love them!

Seriously...what's not to love?!

Carrot Cake Pancakes

• 1 cup steamed carrots (240g) (can use canned or fresh)
• 1/4 cup egg substitue  (60g)
• 1 scoop MTS Vanilla Whey (30g)
• 1/2 t vanilla
• 1/2 t baking powder
• 1 t cinnamon
• 2 T fat free cream cheese (30g)
• sweetener to taste

1. Peel and chop carrots into small pieces
2. Steam until very soft
3. Mash carrots with a fork (can also puree, but I prefer the chunky texture)
4. Mix all ingredients in a bowl
5. Cook on a hot skillet like regular pancakes
6. Top with some more cream cheese, pecans, and cinnamon

266 calories for the whole stack (not including pecans)

3g Fat

20g Carb

34g Protein