Gluten-Free Acorn Squash Pancakes

My mom always makes acorn squash soup and I'd have to say I am not a fan of squash soup at all! This weekend she baked the acorn squash in preparation for the soup so I decided to steal some and see if I could use it to make something a little tastier.
The pancakes turned out pretty well, I mean full fat and flour pancakes are probably a little better but these are a great healthy alternative that don't make you feel guilty eating pancakes every weekend! The topping is the key to making these pancakes yummy and is pretty healthy as well.

Pancake Ingredients:
1/2 scoop of Whey protein
1/2 cup of Oat bran (make sure it is a gluten free brand such as Red Mill)
1/2 tsp baking powder
1/4 tsp salt
1/4 cup acorn squash
1 egg
1 tbsp maple syrup

Topping Ingredients:
1/2 cup plain greek yogurt
Pumpkin seeds
Walnuts
2 tsp almond milk
1 tsp maple syrup

Step 1: Mix all the pancake ingredients together and fry in a frying pan. I stole my acorn squash from one that was already cooked but if you need to cook it you can cut it in half and put it in the oven at 350 degrees until it is soft (around 45 minutes).

Step 2: Mix the yogurt and almond milk and top the pancakes.

Step 3: Roast the pumpkin seeds and walnuts to bring out their natural oils then toss over the yogurt

Step 4: Drizzle the maple syrup to top

-A