Makes 12 thick 4 inch pancakes
3/4 Cup Butternut Squash Purée
3 egg whites
3/4 Cup Almond Milk
1/2 Cup Stevia
3 Scoops Vanilla Protein Powder
1/2 Cup Coconut Flour
3 Teaspoons Baking Powder
Whipped Coconut Cream with Stevia
Mix dry ingredients
Blend wet ingredients until smooth
Combine wet and dry ingredients, allow to sit so the coconut flour absorbs the moisture. If after 5 minutes the batter is still too thin add more coconut flour, if too thick add almond milk.
In medium heat pan, cook as you would pancakes. Wait until the sides of each pancake are looking "done" before flipping, otherwise they will not flip properly.
Stack with cream in the middle and enjoy!