I created these Roasted Acorn Squash Protein Pancakes as a delicious and healthy fall inspired breakfast treat for a sponsored post for Collective Bias® and #MyMarianos.
I haven’t posted any new pancake recipes in a while. I recently got the craving for them again. I made pumpkin protein pancakes I posted about on Instagram a couple of days ago and they were so good! But pumpkin is so boring in blog world by now, I think. Everywhere you turn you see pumpkin everything for fall inspired recipes. I mean… I get it. Pumpkin is awesome. I mean, I made a bomb Pumpkin Cranberry Bread a few weeks ago that rocked my world.
But I wanted to make something new. I wanted to experiment with a new squash. While I love butternut squash and spaghetti squash, I wanted to try a new-to-me squash – Acorn Squash! I have never actually used it before nor tried it so this would be a totally new-to-me experience all around!
So I headed to Mariano’s in Greektown to make a squash purchase. Their squash collection is quite amazing, if I may say so myself. Squash heaven!
I love shopping at Mariano’s. Each trip is such an awesome experience. Many great foods and the staff is so nice. Plus I made sure to register for their rewards card this time around! Yay. Yes, I am a coupon lady in the making.. damn.
I got the Acorn Squash and I was excited to get home and make magic happen. I love me breakfast for dinner and especially when it deals with fall inspired recipes! Fall is my favorite season and the flavors of Fall is definitely one of the main reasons (aside from the beautiful nature aspect… yeah my Instagram feed has been overflowing with foliage pictures. I can’t help myself, it’s too beautiful out there).
So first, I had to actually figure out how to cook this squash. I googled and decided to do a mixture of microwave and roasting to get the most of the flavor out in the easiest way possible.
I took the squash and put it in the microwave for 4 minutes whole. Then I cut it lengthwise and scooped the guts out (seeds and and whatnot) and put it in the oven face up (preheated at 400 degrees F) for about an hour.
Then I took my beloved Ninja Ultima Blender (I bet you can already imagine how excited I was about using it again for this) and pureed it. It was done in a zip! I love this blender!
Okay now… the pancakes themselves? How were they?
Ohhh they were delicious! These Roasted Acorn Squash Protein Pancakes are gluten free (because, ya know, who needs gluten anymore?) and they are healthier than your regular pancakes because they are made without any oil, butter, OR grains. Plus you’ve got the awesome protein kick. Lots of fiber too from the coconut flour!
Flavor wise… these were awesome. Just as good, if not better, than the pumpkin protein pancakes I made! They were nice and fluffy but dense and very filling. The Acorn Squash flavor was not that apparent which was fine because I don’t like any overpowering flavors in my pancakes. I absolutely loved the outcome! You’ll be happy with these! Just you wait!
I enjoyed mine topped with a mixture of PB2 and some plain kefir. The tanginess was perfect for these delicious Squash Protein Pancakes. Nomz. I sprinkled them with additional cinnamon too because I’m a total cinnamon lover (not pictured).
Questions for you:
- Have you ever cooked/baked with Acorn Squash?
- What is your favorite Squash?
Let me know in the comments below!
Shared on Slightly Indulgent, Two Cup Tuesday
Last Updated on March 27, 2019