Pumpkin Pie Pancakes
Ingredients
75g 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
Directions
Step 1
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.
Step 2
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.
Step 3
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.