You’ve seen my sweet potato waffles. Now it’s time to try my butternut squash pancakes!
(I won’t ramble on this time as this one’s pretty self explanatory!)
200g Cooked Butternut Squash
40g Chocolate Chips
40ml Almond Milk
3 Tbsp Maple Syrup
1 tsp Baking Powder
1 tsp Vanilla Extract
Optional: 30g of Vanilla Protein
– Put the butternut squash, oats, almond milk, egg, maple syrup, vanilla extract and baking powder into the food processor and blitz until smooth
– Stir in the chocolate chips
– Pre heat your pan to a medium/high heat.
– Using a small amount of low cal spray, cook your pancakes. Try not to move them too much when cooking as this will knock the air out of them and stop them from being light and fluffy!