Deeelicious Pumpkin Pancakes

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

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).





About Pepper A.K.A "Greek Lightning"

Wife, mom of 2, roller derby athlete, lover of heavy weights and sprinting like the wind, Trader Joe's and Whole Foods addict, pharmaceutical employee by day, bodybuilding cupcake baking superhero by night.
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One Response to Deeelicious Pumpkin Pancakes

  1. Pingback: Spiced Pumpkin Cupcakes | 2 Sweet Obsession

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