Pancake à la butternut. Add remaining ingredients and pulse until just mixed. Heat a large frying pan over a medium heat. Cooked butternut squash is sweet and super tender, making it the perfect mix-in for pancakes. (Sweet potato is a fine substitute.) Top these breakfast beauties with sweet maple butter.

First, break two large eggs into a big red mixing bowl. I have to yet to meet a dog (or a cat) who can resist the smell of roasted butternut squash. Add two tablespoons of pure maple syrup (the only sweetener in the. You can cook Pancake à la butternut using 5 ingredients and 1 steps. Here is how you achieve that.

Ingredients of Pancake à la butternut

You need 50 g of flocon d'avoine.
Prepare 2 of oeufs.
It's 130 g of purée de butternut.
You need of Epice aux choix.
Prepare of Sucrant si vous le souhaitez (miel, sirop d'érable...).

By boiling the butternut in coconut milk, the butternut absorbs the flavor, and as you know good food is all about of layered flavor. The outcome will result in pancakes that are not orange, but pale orange, because the white of the coconut milk eases the orange pigment of the butternut. Either way, it will be tasty! 🙂 Set aside. Use a little oil to coat the bottom of your skillet.

Pancake à la butternut instructions

Tout mixer et faire les pancakes sur une poêle.

Heat it until a drop of pancake batter sizzles on it. Spoon or ladle the batter onto the skillet. Cook until bubbles form on the tops of the pancakes, then turn them over and cook for a minute or two more, watching to make sure they don't burn. In a small bowl, mix together the egg whites, protein powder, squash, flaxseed, pumpkin pie spice, cinnamon and stevia until all of the powder ingredients are dissolved. If your butternut squash is a little chunky, you might want to use an immersion blender to make the mixture completely smooth..