Pumpkin Pan-Lette

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

•  2 serving (serving = 2-4 drops) Whole Foods Market Liquid Stevia Drops
•  1/2 cup Pumpkin (Without Salt, Canned)
•  1/2 tsp Pumpkin Pie Spice
•  1/2 tsp Vanilla Extract
•  0.125 tsp Cloves (Ground)
•  1/4 tsp Cinnamon
•  1/2 cup Egg White

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

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