- 80 grams old fashioned oats
- 4 egg whites
- 150 grams Libby's Solid Packed Pumpkin canned
- 1 tbsp cinnamon
- 1/4 cup Splenda/Stevia/no-calorie sweetener
- 1 tsp baking powder
Fall is here and "pumpkin" seems to be in everything, pumpkin pie, pumpkin muffins, even pumpkin coffee. I love fall and the tastes of fall especially pumpkin, so I decided to take one of my favorite tastes and make a recipe for my favorite meal of the day 'BREAKFAST"! This is a high carb, moderate protein, and very low fat recipe that I use mainly for my breakfast/pre-wo meal being I train first thing in the am.
- Pre-heat your skillet or griddle on a medium temperature depending on your stove.
- Grind the oats into a powder/flower using either a coffee grinder or blender.
- Add and mix (dry ingredients) oat powder/flour, cinnamon, no-calorie sweetener, & baking powder into a large mixing bowl.
- In a separate mixing bowl mix the egg whites and Libby's pumpkin together. The Libby's pumpkin is like an apple sauce consistency so it will mix with the egg white easily.
- Pour the egg white and pumpkin mix into the dry ingredients bowl and blend together. Now the consistency of the mix may be to your liking already in which you may want to start making the pancakes. I prefer to add a 1/4 cup of water which I realized allows me to make an extra pancake or two.
- Once your batter is to your liking spray your skillet/griddle with non-stick spray or whatever product you use for non-stick purposes. Scoop the batter using a 1/4 cup measuring cup and pour batter onto the skillet/griddle.
- When you see light bubbles start to form and the edges of the pancakes get firm they are ready to flip.
- Serve and enjoy, you can top with what you like. I do not use anything as the pancakes are sweet and taste perfect by themselves.
Note: If you need or want added carbs you can add milk to the mix as well as if you need more protein you can add vanilla protein powder.
Without adding any water or milk to the batter using a 1/4 measuring cup to pour on batter you can get 6 - 8 pancakes. If you add a 1/4 cup of water or milk to the mix using a 1/4 measuring cup to pour on batter you can get 8 - 10 pancakes.
Great recipe, although the "sweetener" is unnecessary ! Why not just add honey or some chopped dates ? It would qualify as a more "natural" and "nutrient packed" meal.
Hey RJ, the nutritional info you provided, how many pancakes does that relate to?
Please advise on a replacement for Libby's pumpkin as that is not available in South Africa
What is the serving size for this recipe?
Great recipe, I love pumpkin everything. Great breakfast for a Sunday splurge