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:
- natural anti-oxidant
- essential vitamin for optimum eyesight
- aids in regulating blood sugar
- boosts immune system
Magnesium & Potassium
- can improve blood circulation and helps prevent cardiovascular disease