Vegetarian

Pumpkin Pie Pancakes

Name: Pumpkin Pie Pancakes
Total time: 20 min
Yield: 1
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

20 mins

Ingredients

serving

1 serving

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.