In the aftermath of the diet-destroyer that is Thanksgiving, I think we’re all in need of a healthy fall meal with the delicious flavors we love from Thanksgiving, but without all the calories. After you eat such enormous quantities of rich, indulgent food, it makes it even harder to get back on track. In order to do so, you need something really good, like these Butternut Squash Sage Pancakes with Mozzarella cheese.
The pancakes are tender yet golden and crisp around the edges. They’re packed with sweet butternut squash and savory fresh sage for a wonderful pairing of fall flavors. Top off the delectable pancakes with gooey mozzarella cheese and sweet, juicy cherry tomatoes, and you’ve got yourself a delicious, satisfying meal to quell your cravings and give you the nutrients you need.
What makes these pancakes light? There’s no flour or butter; the p-cakes rely on low-calorie, high-protein Egg Beaters to bind them together. Plus, we use light mozzarella cheese instead of full-fat. These little changes still give you BIG flavor, but one whole cheese-covered pancake clocks in at under 200 calories. Score!
A Few Tips Before You Get Cooking:
- I use light mozzarella cheese sticks because the fat-free shredded mozzarella tastes like feet. These sticks give you less fat and calories than full-fat mozzarella while still retaining flavor. It’s a great compromise.
- Fresh sage is essential in this recipe.
- Grating squash is a pain, I won’t lie. But it’s well worth it in this recipe!
- Also top with spinach, kale, or anything else your heart desires.
- Easily double or triple this recipe to feed more mouths.
Butternut Squash Sage Pancake with Mozzarella
By The Smart Cookie Cook
Makes 2 servings
- 2 cups grated butternut squash
- 1/3 cup Egg Beaters or 1 egg
- 1/4 tsp. kosher salt
- 1/8 tsp. pepper
- 2 tsp. chopped fresh sage
- 2 light mozzarella cheese sticks like Sargento (about 5o calories each)
- 1 tbsp. grated parmesan cheese
- 12 cherry tomatoes, halved
- Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray. Set aside.
- In a medium bowl, mix together grated squash, Egg Beaters, salt, pepper, and sage until well-combined. Divide in half and flatten out to 1/4-inch thick pancakes on baking sheet. Bake 20 minutes or until they start to turn golden on the edges.
- Meanwhile, pull the cheese stick into strings then roughly chop. Sprinkle over the cooked pancakes and top with parmesan and tomatoes. Bake for another 10-15 minutes or until cheese is melted and bubbly. Top with more fresh sage if you’d like and enjoy.