(adapted from this recipe)
Makes 2 servings
2 Tbsp unsalted butter (melted)
1/2 cup skim milk
1/2 cup pumpkin puree
2 egg yolks
1/2 tsp vanilla extract
1/4 cup all-purpose flour
1/4 cup almond flour*
1 Tbsp Splenda sugar blend
1 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp salt
*can also use whole wheat flour
In a large bowl mix together the melted butter, milk, pumpkin puree, egg yolks, & vanilla extract. Once these ingredients are combined, mix in dry ingredients.
(Note: Okay, at this point the original recipe calls for you to beat the egg whites separately until thick & stiff & add to pancake batter. Even though I'd already had my coffee, I apparently skipped right over that number while reading the directions so I did not in fact do that...so no egg whites for my pancakes.)
Heat your skillet or griddle to medium heat & lightly dust it with cooking spray. Use about 1/4 cup of batter for each pancake. Cook until medium brown on each side, top with syrup, & enjoy.
Okay, so even though I had a moment and did not use egg whites, the pancakes were still delish and had just enough pumpkin flavoring! Mine took a bit longer to cook than normal, but I can only assume that can be attributed to the lack of egg whites (hah.) These made for a fabulous Saturday morning breakfast!