Whole wheat butternut squash protein packed pancakes

These protein packed pancakes are filled with fiber from the whole grains and butternut squash.


Makes 12 pancakes


4 eggs 1 cup cottage cheese ½ cup pureed butternut squash (or pumpkin) ½¾ cup milk of choice (depending on how thick you like your pancakes batter) 1 teaspoon vanilla 1 cup whole wheat flour ¼ cup oatmeal 1 tablespoon cinnamon ½ teaspoon pumpkin pie spice 1 teaspoon baking powder ¼ teaspoon sea salt

Nutritional information

No nutrition information available


1. Combine the first 5 ingredients in a blender and blend until smooth. In a large bowl, whisk together the remaining dry ingredients. Pour in the wet mix from the blender and whisk until the large lumps are gone. 2. Pre-heat a large skillet to medium heat and coat with olive oil spray. Pour the pancakes a ⅓ cup of batter at a time. Once the batter begins to bubble on top and is golden brown on the bottom on the bottom flip and cook on the other side for another 2-4 minutes until the both sides are golden brown.