Pumpkin Pie Pancakes


Serves 1

  • 70g butternut squash, grated
  • 2 medium eggs, beaten
  • 50ml skimmed milk
  • 50g self-raising flour
  • 20g protein powder, vanilla or unflavoured
  • ¼ tsp baking powder
  • Pinch ground cinnamon
  • Pinch nutmeg
  • ½ tsp coconut oil
  • 40g maple syrup


Put the butternut squash into a small bowl with 2 tbsp water, cover and microwave for 3 minutes until soft. Leave to cool slightly then put into a liquidiser with the eggs and milk and blend until smooth.

Combine the flour, protein powder, baking powder, cinnamon and nutmeg in a large bowl and make a well in the centre. Add the egg mixture and whisk until smooth.

Melt the oil in a non-stick frying pan over a low to medium heat then pour in large spoonfuls of the batter. Cook for 2-3 minutes until bubbles start to form on the surface of the batter, then flip and cook for a further 1-2 minutes. Transfer the pancakes to a plate then top with a little more nutmeg and drizzle over the maple syrup.

• Quick and easy

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