Oatmeal Pumpkin Pancakes for 1
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 260.5
- Total Fat: 8.5 g
- Cholesterol: 191.0 mg
- Sodium: 749.3 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 7.0 g
- Protein: 15.0 g
View full nutritional breakdown of Oatmeal Pumpkin Pancakes for 1 calories by ingredient
Introduction
This is from a fodmaps site. I have changed it considerably to suite you taste. You could just mix everything together and they will come out fine. If you add a little more technique they are much fluffier and tasty.Use old fashioned oats in place of the irish steel cut oats if that This is from a fodmaps site. I have changed it considerably to suite you taste. You could just mix everything together and they will come out fine. If you add a little more technique they are much fluffier and tasty.
Use old fashioned oats in place of the irish steel cut oats if that
Number of Servings: 1
Ingredients
-
1 large Egg, fresh, whole, raw
1 tsp Cinnamon, ground
0.13 tsp Cloves, ground
0.25 tsp Ginger, ground
85 Pumpkin, canned, without salt
1 tsp Baking Powder
0.33 tsp stevia, super extract (Trader Joe's): 1s=1/3tsp/876mg
2 oz Fairlife - 2% Milk (Ultra Filtered)
1 dash Salt
30 gram(s) Bob's Red Mill Old Fashioned Rolled Oats (Gluten Free)--1/2 C dry = 48g
Tips
Letting the batter rest give the pancakes a softer texture. If you like add some chia, flax or wheat germ.
Directions
Grind up the oats in a blender.
Separate the egg, place the white the bowl of your mixer add a dash of salt.
Place the yolk in a standard mixing bowl.
To the egg yolk, add oat flour, pumpkin and milk. Let stand while you mix the cinnamon, ginger, cloves. stevia and baking powder in a small bowl.
Whip the egg white into soft peaks, if you whip them too much its impossible to correctly incorporate them into the batter.
Sprinkle the spice mix over the pumpkin mixture. Gently fold in 1/3 or so of the egg white. When mostly incorporated fold in the rest of the egg whites.
Spoon batter onto hot griddle. Cook until bubbles form then flip and cook on the second side until browned. Serve with maple syrup or topping of your choice. Toppings not included in calorie count.
Serving Size: 6-8 2 inch pancakes
Separate the egg, place the white the bowl of your mixer add a dash of salt.
Place the yolk in a standard mixing bowl.
To the egg yolk, add oat flour, pumpkin and milk. Let stand while you mix the cinnamon, ginger, cloves. stevia and baking powder in a small bowl.
Whip the egg white into soft peaks, if you whip them too much its impossible to correctly incorporate them into the batter.
Sprinkle the spice mix over the pumpkin mixture. Gently fold in 1/3 or so of the egg white. When mostly incorporated fold in the rest of the egg whites.
Spoon batter onto hot griddle. Cook until bubbles form then flip and cook on the second side until browned. Serve with maple syrup or topping of your choice. Toppings not included in calorie count.
Serving Size: 6-8 2 inch pancakes