Buttercup squash is the adorable dark-green vegetable that’s often mistaken for a small pumpkin. Yet, it tastes nothing like a pumpkin. This winter squash is more nutty and a whole lot creamier. It’s also loaded with nutrients, including vitamins A, B and C plus calcium, potassium, protein and fiber. After baking and mashing the squash, you’ll add even more protein and fiber for a powerhouse pancake breakfast that’s sure to keep you satisfied for hours.
Peanut Buttercup Protein Pancakes
1 scoop peanut butter whey protein
1/3 cup buttercup squash, peeled, baked and mashed into a puree
3 Tbsp. egg whites
1 Tbsp. unsweetened almond milk
½ tsp. baking powder
Stevia to taste
1. In a large bowl, mix all ingredients together.
2. Pour pancake batter by the spoonful onto a heated frying pan.
3. Cook until batter begins to bubble. Flip and cook until golden and fluffy.
Adena Neglia is a Registered Dietitian with an M.S. in Nutrition Education from Columbia University. You can find more of her delicious, nutritious recipes at prettylittlefeast.blogspot.com where she writes about all of her pretty little creations.