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

method

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.