Vegetarian

Pumpkin Pie Pancakes

20 mins

Pumpkin Pie Pancakes

Ingredients

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

Method

Put the butternut squash into a small bowl with 2 tbsp of 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 and spices 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 medium-low 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 to a plate, top with a little more nutmeg and serve with the maple syrup.