Pumpkin Pancakes

(3)

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 10

Ingredients

1 can Pumpkin (Make sure that it is pure pumpkin and not Pumpkin Mix)12 OZ egg whites3 TBSP All-Natural Maple Syrup2 Tsp ground Cinnamon1 Tsp ground Ginger1 tsp ground cloves1 tsp allspice

Directions

Add Pumpkin, egg whites, and maple syrup to the mixing bowl and stir together. Add Spices and mix in.

Heat griddle or frying pan until nice and hot. Spray with some cooking spray.

Using a 1/3 measure, pour pancake batter onto pan, leaving space between pancakes. Cook like regular pancakes. When the top is almost dry, flip the pancake. Cook on the other side until done.

Serve hot or cool on rack and put in ziplock baggies for the week.

Makes approximately 10 pancakes.

Serving Suggestions -
Schmear a tablespoon of natural peanut butter and sprinkle some fresh berries over the top of a pancake and roll up.

Schmear a tablespoon of Natural Peanut Butter and some All Natural Fruit Spread on top of a pancake and add a second pancake to make a peanut butter and jelly "sandwich".

Number of Servings: 10

Recipe submitted by SparkPeople user SPACECITYPAULA.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 54.9
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 65.9 mg
Total Carbs: 9.4 g
Dietary Fiber: 1.8 g
Protein: 4.5 g

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Member Reviews

JULES48
They smell incredible while they are cooking, but are nearly impossible to flip and cook fully. I tried adding 1/2 c. rice flour, and it seemed to help a bit. - 10/21/08

Reply from SPACECITYPAULA (11/15/08)
Jules:

I've had no problem cooking them & I haven't had any complaints about flipping them from other folks on other boards. I wait until the pancake is set and pretty dry on top before flipping. I also don't use more than 1/3 cup of batter. I ran into problems with 1/2 cup size.
CD13431542
what size can of pumpjin - 1/27/18
BTVMADS
This doesn't sound like it would work at all -- why on earth would I want pumpkin scrambled eggs? - 12/23/09
SEASHELE
I tried making this for breakfast today with no success. I may try again, beating the egg whites until frothy to see if that adds lift. With plain egg whites & no flour, mine tasted great but ended up being more like scrambled pumpkin pie and I went as low as 1/4C hoping they would hold together. - 7/7/09
CONWAY43
it sounds good im gonna try it - 10/22/08
LISAPOOH34
Should there be some kind of pancake mix in this recipe? - 9/27/08

Reply from SPACECITYPAULA (9/27/08)
No... this is a flourless recipe. The egg whites help the mix get puffy.