Pumpkin Pan-Lette

  • U Serves 1 Person
  • P Prep: 00:05
  • P Cook: 00:08
Pumpkin Pan-Lette

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)

Amount Per Serving

Calories 115

Calories from Fat 6

% Daily Values*

Total Fat 0.67

1.03%

Saturated Fat 0.24

1.20%

Polyunsaturated Fat 0.03

Monounsaturated Fat 0.06

Cholesterol 0.00

0.00%

Sodium 208.25

8.68%

Potassium 462.00

Total Carbohydrate 12.11

4.04%

Dietary Fiber 4.00

16.00%

Sugars 5.25

Protein 14.67

Vitamin A 381.50%

Vitamin C 9.25%

Calcium 5.25%

Iron 12.25%

* Nutritional Values are estimated and may vary

³ Description

There’s no flour in this breakfast 'cake – the base is 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.

² Ingredients

   

q Directions

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.
Plate your pie-cakes, top with peanut butter syrup (that recipe is on the blog post), and enjoy!

Recipe Provided by @sprint2thetable

U More Recipes By @sprint2thetable:

Bbq Mustard Chicken Blueberry Baked Oatmeal Peanut Butter Pumpkin Pie Eggs Peanut Butter Cake In a Squash
 

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