Protein Pancakes aren’t for everyone, I fare warn you. This protein pancake recipe came about because a client is in the middle of a competition and needed more protein in his breakfast. As a traditional trainer, his coach recommended a protein pancake that used whey and cottage cheese. Unfortunately, this client is lactose intolerant and couldn’t eat the coach’s protein pancake suggestion.
A high protein breakfast isn’t appropriate for everyone but for those that feel best with the extra protein, eating eggs can get boring. So, I took on the challenge to create a protein pancake that used no dairy, and increased vegetables (because you know I like to have people eat more vegetables). This protein pancake recipe worked. The flavor is similar to pumpkin pie with all the spices.
I used a small butternut squash and roasted it, similar to what I’d recommend when making a pumpkin pie. You could use canned pumpkin or squash puree if whole butternut squash is not available or you want to speed up your time in the kitchen.
My client was very happy with the results. He also takes protein pancakes with him for a post workout snack. He recommends a small grass-fed sausage patty between two protein pancakes for a quick breakfast sandwich on the go. I found that making a large batch and freezing the protein pancakes works well; just pop a couple in the toaster or oven for a quick meal.
Protein Pancake Ingredients
- One small butternut squash / approximately 2 cups mashed
- 2 eggs
- 2 heaping tablespoons protein powder
- 1 tsp baking powder
- 1 Tbs. coconut oil
- ¼ tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp fine sea salt
- 5 drops stevia (optional)
Protein Pancake Directions
- Heat oven to 450 degrees.
- Chop butternut squash into pieces; remove seeds.
- Roast squash for about an hour or until very tender.
- Once cool, scoop squash out of shell and place in food processor.
- Mix all ingredients in food processor until very well combined and the color is 1-2 shades lighter.
- Heat griddle or skillet until a water droplet “dances”.
- Place a thin layer of ghee on the griddle or skillet. Ladle scoops of pancake batter onto heated surface. Press down slightly to ensure there won’t be a raw center in the cooked pancake.
- Cook 2-2 ½ minutes per side.
- Serve with chopped nuts and warmed maple syrup.