Butternut Squash Breakfast Pancakes
Using leftover butternut squash - these pancakes came out so good!
Ingredients
- 1/2 small butternut squash roasted and cooled
- 1 tbsp olive oil
- 1 1/4 cup unsweetened almond milk
- 2 bananas very ripe
- 1 tbsp baking powder
- 1/2 cup Oikos vanilla yogurt (or yogurt of choice)
- 1 tsp. pumpkin pie spice
- 1 1/2 cups all purpose flour
- 1 tbsp walnuts chopped
- 3 tbsp dark chocolate chips
Instructions
- In a large bowl, add the cooked butternut squash and banana. Mash togethter.
- Add the rest of the wet ingredients, almond milk, olive oil, yogurt and nix well.
- Add the baking powder and stir to combine.
- Add the spices and flour. Using a spatula, mix gently making sure the flour gets incorporated.
- Use 1/4 cup measuing cup for each pancake. I got 12 pancakes out of this recipe.
Notes
I love how using leftovers in my house - 1/2 cooked butternut squash and 2 bananas super ripe I was able to meal prep my breakfast for the next week!
After cooking these and letting then cool, I placed one layer in a gallon ziploc bag, place parchment paper on top and added a second layer of pancakes. Lay flat in the freezer.
For my breakfasts I will have 2 pancakes with fresh fruit and chicken breakfast sausage (like Amy Lu Foods brand).
Macros for each pancake:
103 calories
3.3 grams fat
17 carbs
4 grams protein
For my Weight Watcher Friends - Each pancake is 4 points