These healthy pancakes are low in carbs and high in protein. I am using egg whites only for extra protein boost, which also results in lower fat pancakes. However, you can also sub egg part of the recipe with 2 whole eggs- the protein content will decrease a bit (to around 7g), still giving you an amazing taste and texture.

To keep the pancakes low in carbohydrates, I am using butternut squash or pumpkin. Feel free to replace it with banana or sweet potato, for a higher sweetness and carb content.

This recipe makes 1 large pancake which you cut in quarters OR you can scoop out 1/3 cup of the batter per pancake and make a few smaller pancakes.

Ingredients

1/2 cup of egg whites (or sub 2 whole eggs)

1 scoop of vanilla protein powder (~15-20g) (either whey or plant-based will work)*

~50g of cooked pumpkin or butternut squash (can replace with 1/2 banana or cooked sweet potato)

1/4 tsp salt

1/4 tsp baking powder

1 tsp cinnamon

topping suggestions: a handful of blueberries, seeds of choice, yoghurt, nut butter

Method

1. Put all the ingredients into a high speed blender. Blend until smooth (should take less than 20 seconds).
2. Heat up a pan, add some coconut or avocado oil and pour the pancake mix over the pan.
3. Cover with lid and keep the heat low.
4. When you start to see bubbles and the bottom seems done, gently flip the pancake. Give it another minute on the other side, until done.
5. Serve immediately and use any toppings you wish – fruit, yoghurt or crunchy seeds are some of the favourites!

*When using whey protein, make sure to not overcook the pancake. Whey protein has tendency to make baked / cooked goods harden fast. You want the pancakes to stay fluffy!