Pumpkin Pan-Lette

U Serves 1 Person
P Prep: 00:05
P Cook: 00:08

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

Thereâ€™s no flour in this breakfast 'cake â€“ 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

1/2 cup Egg White
1/4 tsp Cinnamon
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

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 Iâ€™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

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