April 21st

theresa albert - my friend in food


Butternut Squash Pancakes


I have used this recipe with canned pumpkin or leftover squash and they each have their highlights. Either way, they taste like pumpkin pie for dinner.  Try going with mascarpone cheese and demerara sugar instead of the usual  maple syrup.  And don’t wait for Pancake Tuesday!

Serves 4 Prep time: 20-25 minutes

1 cup cooked and mashed butternut squash (or canned pumpkin)

1 cup pancake mix (i like PC organics)

4 egg whites (1/2 cup egg whites product)

1-1.5 cup milk

1 tbsp pumpkin pie spice

Mix all ingredients together and fry pancakes one at a time in a hot pan greased with coconut oil (or grapeseed). Serve with maple syrup like traditional pancakes or dress up with mascarpone cheese and demerara sugar.

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!


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