1 serving


1 cup butternut squash, cubed

4 egg whites

20g vanilla whey protein

1 tsp ground flax

¼ tsp pumpkin pie spice



Place the squash in a saucepan and cover with water. Bring to a boil: reduce heat to medium and cook for 10-15 minutes until tender. Drain and transfer squash to a small bowl. Mash the butternut squash until smooth. Mix in egg whites, flax, protein powder and spice until blended.

Spray a skillet with nonstick cooking spray and heat pan on medium low.

Pour batter into two pancakes and cook until bubbles form, about 3-4 minutes. Flip pancakes and cook about 2-3 minutes or until done.


Squash Health Benefits:

Vitamin A

  • natural anti-oxidant
  • essential vitamin for optimum eyesight

B Vitamins

  • aids in regulating blood sugar

Vitamin C

  • boosts immune system

Magnesium & Potassium

  • can improve blood circulation and helps prevent cardiovascular disease

Written by: admin