Pumpkin Pie Pancakes

Servings: 1

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.
            