Description

Fluffy and delicious blueberry protein pancakes topped with sugar free white chocolate sauce, white chocolate coconut butter, and more fresh blueberries. A super healthy and easy breakfast.

Scale

Ingredients

Blueberry Pancakes

1/2 cup (60g) whole wheat flour (oat flour, all purpose flour, etc.)
1 scoop (34g) Musclepharm vanilla combat protein powder
1/2 cup (100g) cooked butternut squash*
1 large whole egg
1/4 cup unsweetened almond milk
1/4 tsp. vanilla extract (optional)
1/4 tsp. cinnamon (optional)
1/2 tsp. baking powder
1/3 cup (45g) fresh blueberries

White Chocolate Toppings

2 tbsp. (8g) sugar free white chocolate pudding mix
1 tbsp. (16g) Sweet Spreads white chocolate coconut butter

Instructions

Preheat pa to medium/high heat or griddle to 350F. In a bowl, mix together flour, protein powder, cinnamon and baking powder. In a separate bowl, mix together butternut squash, egg, almond milk, and vanilla extract.
Combine wet and dry ingredients and gently mix together until combined. Fold in blueberries.
Spoon batter onto griddle to make 4 even sized pancakes. Cook for about 3-4 minutes per side or until golden brown.
Mix white chocolate pudding mix with water to make a pudding sauce. It takes a good amount of water to make it a sauce consistency.
Top pancakes with white chocolate sauce, white chocolate coconut butter and more fresh blueberries.

Notes

* I used canned butternut squash that is already cooked and mashed to a smooth consistency. You can also use canned pumpkin which will have pretty much the exact same texture. You can also use Greek yogurt, applesauce, or mashed banana.

Nutrition

Serving Size: 4 pancakes (without toppings)
Calories: 480
Sugar: 8
Fat: 7
Carbohydrates: 60
Fiber: 11
Protein: 41