By now, I guess you know my fascination with everything pumpkin. I could eat in every day in every possible way! So it makes all the sense in the world for me to make pumpkin pancakes. But I won’t budge on my no white sugar, no white flour rule. It took me a couple tries. The first attempt was kind of a major failure texture-wise, even though the taste was wonderful. The second attempt, well, here was the result:
So, here you go:
1 egg and 1 egg white, beaten a bit
2 T oats, raw
1/2 cup pumpkin puree
2 tsp Truvia (or agave syrup)
1 tsp each vanilla and pumpkin spice
Pinch baking soda and pinch salt
1 T ground flax seed
Heat cast iron pan and spray with nonstick cooking spray.
Mix all ingredients in small bowl
Cook on medium heat until firm enough to turn over. Turn them over and cook another two minutes or so.
For the three pancakes: 201 calories, 9 g of great fat, 17 g carbs, 14 g protein and 3 g fiber. Not bad!