Ingredients
Pumpkin Pancakes:
1/2 cup egglands Best egg whites
1/2 cup rolled oats
1/4 cup canned PURE pumpkin
1 TBSP Grounded Flax Seeds
1/4 cup cottage cheese, low fat
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla liquid stevia
1 teaspoon vanilla extract
any other type of added sweetener
Optional~ Raw Honey
Pumpkin Yogurt Syrup:
1/2 cup plain, nonfat Greek yogurt
1 tablespoon canned pure pumpkin(or more if like more pumpkin)
2 droppers full liquid vanilla stevia or choice of your own sweetener
optional: sprinkle of cinnamon
Directions:
Blend all pancake ingredients together in your blender.
Spray a small skillet with nonstick cooking spray and pour half the mixture into the pan.
Cook until edges are dry and bubbles on top have formed. Flip over and cook another minute.
Finish with the rest of the batter.
Mix the yogurt syrup ingredients in a small bowl and top pancake.
Add some honey, more sweetener and cinnamon if desired…
ENJOY!
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Jenn, these look amazing! I love pumpkin! Thanks for sharing!
your Welcome Deb 😉 I also sometimes just eat the yogurt with pumpkin as a desert, lol!! You can add 1/4 cup to 1 cup greek yogurt and add your own sweetner to taste plus some cinnamon and I add grounded chia seeds too… OMG… THE BEST I HAVE BEEN CRAVING IT ALL TIME LATELY 😉 Enjoy… THEY REALLY ARE SOooooooooo GOOD!!
Can you provide the nutritional info on this recipe?