These gluten-free pumpkin pancakes are based on a recipe from fitness guru, Jamie Easton, that I recently found at The Athletarian. I halved the recipe for our breakfast today, and made with a bit less sweetener.. it was just right so I am going to post it the way I made it up.
If you are making them just for yourself, either cut the amounts of the ingredients in half or make it as written and put half of the pancakes away in the fridge or freezer for another day. I hope you enjoy them as much as we did.
I purchased oat flour but you can make your own by grinding oats if you have powerful blender. And I used vanilla flavored Almond Breeze, but I think the recipe actually calls for the original flavor. Okay then, let's get to it.
Pumpkin Spice Pancakes
Makes 2 servings of 3 pancakes each
- 3/4 cup oat flour
- 1 packet Splenda
- 1/2 Tbs baking powder
- dash of salt
- 1 Tbs cinnamon
- dash of allspice
- dash of nutmeg
- 2 egg whites
- 1/4 cup pure pumpkin
- 3/4 cup unsweetened Almond Breeze
- Preheat griddle to MEDIUM heat.
- Mix oat flour, Splenda, baking powder, salt, cinnamon, allspice and nutmeg in a bowl.
- Whisk egg whites and pumpkin. Mix in Almond Breeze.
- Add wet ingredients to dry ingredients and mix together.
- Spray griddle with non-stick butter spray.
- Scoop batter with a 1/4 cup measuring cup onto griddle. Cook 3-5 minutes on a side.
Weight Watchers P+ = 4.
Calories 154; Protein 8g; Carbohydrate 24g; Fat 3g; Fibre 5g.
Stir the dry ingredients together in a medium mixing bowl.
Whisk the egg whites and pumpkin in a small mixing bowl.
Add the Almond Breeze to the egg whites and pumpkin mixture and blend.
Pour the wet ingredients over the dry ingredients and stir till well combined.
Place 1/4 cup of batter into the preheated and prepared pan. Cook for about 3 minutes till bubbly in the centre, and then turn over.
The second side should take a bit less time to cook.
Repeat until the batter is all cooked - keep the cooked cakes warm till they are all done.
Lovely and spicy... enjoy!