Buckwheat and Butternut Squash Pancakes
Ingredients
- 1 egg
- 1/3 cup organic buckwheat flour
- 2 tablespoons coconut flour
- 1/3 cup butternut squash purée
- 1 scoop vegan chocolate bliss protein powder
- 1/4 cup grated zucchini
- 1 cup water or cashew milk
- 1/2 teaspoon baking powder
- Cinnamon to taste
Toppings
- almond butter
- freeze dried raspberries
- sugar-free pancake syrup
Preparation
In a mixing bowl, combine the dry ingredients: buckwheat flour, coconut flour, baking powder, cinnamon, and protein powder.
In another bowl, whisk together the wet ingredients: egg, butternut squash purée, grated zucchini, and water or cashew milk.
Mix the wet and dry ingredients together to form a batter.
Heat a non-stick skillet or griddle over medium heat.
Pour 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface and the edges look dry, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
Serve with almond butter, freeze-dried raspberries, and sugar-free pancake syrup.
