Recipe provided by Laura Hall
Serves 1 Person, takes 00:05 to prep and 00:07 to cook.
Theres no flour in this recipe, just pumpkin and egg whites. Like a pumpkin omelette, but cooked like a pancake. Pan-lette. Get it? Whatever you call it, it is a fluffy cake of fall deliciousness.
1/2 cup Egg White
1/4 tsp Cinnamon
0.125 tsp Cloves (Ground)
1/2 tsp Pumpkin Pie Spice
1/2 tsp Vanilla Extract
1/2 cup Pumpkin (Without Salt, Canned)
2 serving (serving = 2-4 drops) Whole Foods Market Liquid Stevia Drops
1/2 C pumpkin puree
1/2 C egg whites
1/2 tsp butter extract (or vanilla)
1/2 tsp pumpkin spice
1/4 tsp cinnamon
Pinch of cloves
4-5 drops vanilla liquid stevia (optional)
Combine all pancake ingredients into a medium bowl and stir until smooth. Pour into a prepared (I used PAM) skillet and cook as you would a pancakes (~2-3 mins on each side).
Note: I made this as one huge pancake, but I’d advise you to turn it into 2. It required some serious acrobatics and two spatulas to flip.
Meanwhile, stir together sauce ingredients in a small bowl. (That recipe is on the blog post.)
Plate your pie-cakes, top with peanut butter syrup, and enjoy!
per 1 serving size
Amount Per Serving
Calories116Calories from Fat 7
% Daily Values*
Saturated Fat 0.251.25%
Polyunsaturated Fat 0.05
Monounsaturated Fat 0.06
Total Carbohydrate 12.274.09%
Dietary Fiber 4.0916.36%
Vitamin A 381.50%Vitamin C 9.63%
Calcium 5.38%Iron 12.38%
* Nutritional Values are estimated and may vary