Sometimes, you whip things up in the kitchen and the result is a pleasant surprise. Today was one of those days….
Pepper’s Pumpkin Pancakes
1/3 cup oat flour (I used Bob’s Red Mill Gluten Free)
1/2 cup canned pumpkin (not pumpkin pie mix)
a good shake of cinnamon (to your liking – I like A LOT)
a pinch of salt
1/2 tsp baking powder
1 cup egg whites from the carton (or 4 egg whites)
Place oat flour, cinnamon, baking powder and salt in a bowl and mix well. Slowly add the egg whites and pumpkin and whisk until fully combined. Let sit for a minute or so to allow the baking powder and the salt to work their magic. Meanwhile, heat a skillet or nonstick pan and spray with a little cooking spray. I put all of the mix in my pan and made one giant pancake because I made it this morning before work, but you could easily make 3 smaller pancakes. Once the bubbles form, flip to cook on the other site. Enjoy with a dollop of greek yogurt, some almond butter, sugar-free syrup, or whatever you fancy.
Each pancake (if you make 3) has 90 calories, 1 gram of fat, 12 grams of carbs and 8 grams of protein (without toppings).