Saturday Morning Pancakes

Butternut squash adds a touch a sweetness and Vitamin A goodness.

By Tatiana Boncompagni

One of my favorite meals on The Model Trainer Method is our egg white and oats pancake. I tend to eat mine cold, in the morning, as I am rushing to get to the gym for a predawn workout or to get the kids out the door to school.  One Saturday morning, when I had a bit more time—and some leftover Butternut Squash from dinner the night before—I played around a bit with the recipe and discovered a new, delicious and healthful twist on my go-to breakfast. Butternut squash adds a touch of sweetness and lots of Vitamin A, which is great for the immune system, skin and eyes.  The recipe doesn’t fit the nutritional plan exactly so I would only start using it once you are in maintenance phase.You can also sub cooked sweet potato, acorn squash or pumpkin in place of the butternut squash.


Butternut Squash Saturday Morning Pancakes
Makes 4


1/2 cup raw old fashioned oats, blended into a flour
1 cup egg whites
1/2 cup cooked butternut squash
1/4 tsp salt
cooking spray



In a blender, blend raw old fashioned oats until it resembles a course flour. Add egg whites, squash and salt and blend until combines. Heat a skillet over medium high heat and coat lightly with coconut oil or grapeseed oil cooking spray. Place a small round of the batter in the skillet and cook, watching carefully, for 2 minutes (you may need to reduce cooking temp to medium to prevent burning pancakes). Spray top of pancake with cooking spray and, slowly and carefully, flip with a spatula. Cook opposite side of pancake 2-3 minutes more. Flip over once and cook 1 minute more. Transfer to warm oven or serve immediately. Make the remaining pancakes. Optional: sprinkle with cinnamon and top with fresh strawberries.


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