In honor of opening the first jar this morning, after our run, I made up a new grain-free pancake! I wanted to have something tasty to spread that lovely, spicy pumpkin butter over… I thought it would be a little more elegant than just eating it out of the jar with a spoon, or my fingers!
Makes 1 serving
- 1 Tbs ground flax seeds
- 1 Tbs coconut flour
- 1 egg
- 1/4 cup egg whites
- splash of vanilla
- dash of cinnamon
- Mix all the ingredients till well blended and then pour into prepared skillet over MEDIUM heat.
- Cook till the mixture bubbles, about 5 minutes.
- Then flip and cook second side about 2 or 3 minutes.
- Remove to serving plate and garnish with your favorite toppings.
Weight Watchers P+ = 4.
Calories 185; Protein 15g; Carbohydrate 8g; Fat 9g; Fibre 5g.
If you want something a little lower in fat, just replace the whole egg with 1/4 cup of egg whites. And of course you can double the ingredients... and make two cakes instead of just one!
Are you a pumpkin butter or sweet potato butter fan? Have you ever made it?
If you haven't, but would like to, check out my recipe… it is so easy!