Pumpkin PB&J Pancakes
Ingredients:
2 tbsp groud oats (or oat flour)
2 tbsp whole wheat pastry flour
2 egg whites
3 tbsp pumpkin puree
1 tbsp greek yogurt
1 tsp baking powder
sweetner to taste (I used stevia drops)
Peanut butter, jam, and berries for topping
Method:
Mix all ingredients in a small bowl until combined. Preheat a NON-STICK skillet to medium high heat. This is important! If you do not have a non stick skillet or griddle I would make these into waffles instead. If you don't use non-stick I cannot garuntee easy flipping pancakes. To ensure easy flipping for your pancakes you can spray the pan with non-stick spray. Spoon 1/3 of the batter into pan and spread to create a small circle (about 4 inches in diameter) cook for about 11/2 minutes of until bottom becomes slightly brown. Flip and cook until other side is lightly browned (about 30 seconds to 1 minutes). Repeat with the rest of the batter. Makes 3 medium sized pancakes. Top with peanut butter, jam and berries, and DIG IN!
*This recipe can also be made into waffles if you so desire.
Pancakes or waffles?
Have you ever had pancake flipping troubles?
Maddie