Pumpkin Pancakes

Great starter for a cool fall morning or a special Halloween breakfast!

Ingredients:

1 cup oat flour (if you are on a gluten free diet use a brand such as Bob’s Red Mill or you can make your own to by grinding gluten free oats in food processor)
1 teaspoon baking powder
1-2 Tablespoons brown sugar
¼ teaspoon pumpkin pie spice
¼ cup egg whites
2/3 cup nonfat milk (I used unsweetened almond milk)
¼ cup cooked pumpkin puree (fresh or canned)

Directions:

In a small bowl combine the baking powder, flour, brown sugar and pumpkin pie spice together. To a larger bowl add the egg whites, pumpkin and milk and whisk together. Then slowly whisk in the flour mixture until a smooth, thin batter is formed. Let stand for a few minutes. Add ¼ cup (for 1 pancake) to a non stick skillet, or one coated with cooking spray and heat on high heat for 1-2 minutes each side. Repeat with ¼ cup mixture 5 more times for a total of six small pancakes.

Makes 6 pancakes

Serving size: 1 pancake Calories 80 Protein 3 g Carb 14 g Fiber 2 g Sugars 5 g Fat 1.5 g Saturated fat 0 g Sodium 135 mg