Pancakes, syrup, and a brownie… That’s what I call breakfast!!!

I have been scouring the web for some butternut squash and chicken crockpot recipes. I have had this squash sitting on my counter for more than a month and it is ready to be roasted or baked. I originally sliced it to make cheese sandwiches-I can post that recipe another day. I found a bunch that call for quinoa and I’m not really a big fan of using my macros for quinoa (pronounced Keen-wah), but I did find a recipe for butternut squash pancakes that knocked my socks off- or if you were using correct grammar-it knocked off my socks. NOTE you must roast the squash FIRST. I hastily split open the squash and to my surprise there was life inside! Little sprouts ready to push their way through the flesh of the vegetable. I even took a picture to share with you! See below. Moving on.. These were soooo good that I made a second batch right away (with a few alterations) and packed them up for lunchfast the next day. You see, I’m supposed to complete my cardio in the morning in a fasted state, which means NO eating before (read why here). Then I wait a few to eat, maybe insert a work day at school, then eat some more carbs and heavy lift. Today was Saturday (and a game day-GO USA Rugby!!!) and a very very cold Saturday at that. The temp was -1, but -30 with the wind chill, so I wanted to limit my outdoor time as much as possible. I made the decision that I would power through a few hours at the gym and take a break between cardio and strength (#bodybuilderproblems) to write reports or put some time into this here blog. I packed up my computer, student files and work out clothes and got to it. I could only think about those pancakes while crushing the stair mill, (yup folks we are kicking it up a NOTCH and going leg heavy on the cardio). Walking and climbing stairs makes me want to bang my head against a rock. I really dislike it even with all of the entertainment options. Life is really hard some times…. (this is my attempt to make fun of myself-laugh here). The wait was worth it! I topped these pancakes with strawberries and some sugar free maple syrup, the taste was divine! I promise-these are WORTH it! Try them for yourself, let me know how they turned out or if you modified in any way!


Pumpkin Spiced Pancakes- Macros for the whole pancake recipe: Cals 200, F:3.8, P: 29.9, Carb: 12.9, Fiber: 3.8 (I usually divide in half)

45 g (.25 cups) roasted (not oiled) butternut squash or canned pumpkin

1 TBS  pumpkin spice

1 TBS cinnamon

1 tsp stevia

1 oz Silk Unsweetened Almond Milk (30 cals/1 cup)

26 g of GNC pumpkin Spice Anabolic Whey Protein Powder (you can sub this for any protein you’d like)\

7 g Hogeson Farms Flax Chia seed blend

69 g liquid egg whites or egg beaters

  1. Combine all ingredients in a blender and blend until smooth
  2. heat skillet on med-low with a burst of nonstick spray
  3. pour 2 large pancakes, or 4 smaller sized cakes onto skillet
  4. wait for cakes to start bubbling and the outer edges to be cooked-then flip
  5. Pancakes should get golden brown on each side
  6. Add your favorite toppings-I prefer sliced strawberries, sugar free maple syrup by Maple Grove Farms AND a protein brownie (link for recipe coming soon! (macros for 100 g of strawberries and 4 oz maple syrup= ADD 9.6 Carb, .8 protein, and 2.5 fiber for strawberries and 2 carbs for syrup)

My favorite was made with GNC wheybolic cookies and cream whey powder and 1 tsp of vanilla- Eliminate the cinnamon and pumpkin spice for these. Just writing this makes me want MORE!!!!! I know what I’m making in the morning! I might even bring some to Megan Cormack (no longer an amateur, she’s pro), my amazing posing coach AND competition suit creator!


Here’s the pic of the sprouting squash! It’s so pretty!