As if I didn’t share enough recipes yesterday I had another one waiting patiently for Kierston’s Recipe Friday! Oh and guess what…it’s more squashy goodness. 😉
Thanks to Miss CandyFit herself for hosting this weekly gathering and go and check out her page here for many drool worthy recipe ideas. I’m already eying those beautiful ginger pear pancakes posted by Davida over at The Healthy Maven.
So I recently was inspired, once again, by Ellen over at Best Fit Body when she cooked up some wonderful pancakes using squash as one of the ingredients. Why didn’t this come to me sooner?? Squash would make for a lower carbohydrate and sugar alternative to bananas that would add the same amount of moisture and potentially sweetness (depending on the squash variety you use) to your ‘cake stacks.’ I knew from that second that I had to test it out for myself…
…AND voila! These babies were born…
It’s surprising how much so little can do. I simply added 85 grams of steamed turban squash to my pancake batter and it gave all those benefits for a mere 7 grams of carbs and 3 grams of sugar! Oh and before you start wondering why I keep saying low carb, low sugar, I’m only putting emphasis on the nutritionals because I was happy that the addition of the squash DID NOT mean that I had to skimp on my yummy, fruity topping. 😀
The good thing about these cakes is that there are soo many squash varieties out right now to choose from and experiment with. I went with turban squash because I had a lil bit left over in my fridge. You could easily use buttercup or carnival for the same carbohydrate and sugar amounts OR if you want a little bit less sugar (but greater carbs overall) you could choose butternut or acorn OR for the ultimate sweetness, go with 85 grams of kabocha for 11 grams of carbs and 5 grams of sugar.
ONE last note, don’t peel your squash. PLEASE don’t. You are peeling away vital nutrients that are located at the skin layer. For the skin phobes, don’t worry though, even if you normally peel them (which I would totally recommend actually trying the skin as it’s delicious all crisped up when you roast your squash!), this recipe uses a blender so there will be no skin particles in your pancakes I promise.
Okay, now onto the important part…
The recipe 🙂
1/3 cup + 1 tbsp rolled oats
1 tbsp coconut flour
1/2 scoop chocolate whey (I used my probiotic whey in Swiss Chocolate)
1 tsp chia seeds (can sub for flax meal)
1/2 tsp of baking powder
1 tsp cinnamon or to taste
85g cooked squash (I used turban)
1/3 cup unsweetened almond milk
1/4 cup liquid egg whites
1 tsp maple extract
1/2 tsp coconut oil (for frying)
In a blender, blend your 1/3 cup oats (reserve that tbsp), almond milk, egg whites and squash. Dump that in a bowl and add in the rest of the ingredients (exception being the oil). You will get a thick mixture but that is good for fluffy pancakes! Preheat a pan with some of your coconut oil on medium to medium-low heat. Cook your pancakes as normal. When you have all your pancakes done you can stack and add your topping!
1 tbsp peanut flour (or PB2)
1/2 tsp of lucuma powder (optional superfood)
1/2 tbsp raw cashew butter
Chop your strawberries and place in a cup. Microwave until melty (but still chunky) and add your peanut flour, lucuma and a lil bit of water if needed. Stir that up and drizzle on your cakes and top with the cashew butter (<-OH EM GEE that stuff is good!)
Enjoy! Happy Recipe Friday!
Favourite nut butter other than peanut butter or almond butter? That cashew one is new to me but it’s sooooo good!
Weirdest ingredient you have used in pancakes/waffles?