Pumpkin Pie Pancakes

Ingredients

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

Method

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

A banging recipe from The Body Coach app!