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)
- 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.
- Mix together all the ingredients.
- Cook on medium heat. Use nonstick spray and don't flip too soon!!
- Enjoy!
Whole Stack - 218 calories
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