Pumpkin Spice Pancakes

Happy Halloween bloggers! 

I know for a lot of people, breakfast is important. When I was a kid, my parents were always ready to cook whatever we wanted for breakfast; we always had eggs in the fridge, and my dad had the golden hand with the skillet and waffle iron. Now, eating healthy for breakfast seems to rule out all kinds of fun pancakes and waffles leaving us with egg whites, multigrain toasts and breads, and maybe the occasional whole wheat or whole grain pancake from the Aunt Jemima box (made with water, not milk.) But, as always, Jamie Eason seems to have the remedy for that! Here’s her recipe for a fall classic that’s sure to spice up any breakfast table and keep your waist line thanking you as the holidays come and go. Check out these awesome Pumpkin Spice Pancakes and enjoy! Enjoy these with a warm cup of coffee on a cool fall morning, and let them warm you from the inside out.  
Happy cooking everyone! 

Pumpkin Spice Pancakes

Ingredients:

·  1 1/2 cups Oat Flour

·  2 tbsp Splenda, Truvia, or Ideal

·  1 tbsp Baking Powder

·  1/2 tsp Salt

·  2 tbsp Cinnamon

·  1/4 tsp Allspice

·  1/4 tsp Nutmeg

·  4 Egg Whites

·  1/2 cup Raw Pumpkin

·  1 1/2 cups unsweetened Almond Breeze

Directions:

·  Preheat griddle to medium heat.

·  Mix oat flour, Splenda, baking powder, salt, cinnamon, allspice and nutmeg in a bowl.

·  Wisk egg whites and pumpkin. Mix in Almond Breeze.

·  Add wet ingredients to dry ingredients and mix together.

·  Spray griddle with non-stick butter spray.

·  Scoop batter with a 1/4 cup measuring cup onto griddle. Cook 3-5 minutes on a side.

Nutritional Info:

Makes 10 Pancakes

Calories: 64
Fat: 1.3 grams
Carbs: 9.5 grams
Protein: 3.5 grams
Sugar: 0 grams

*If you’re like me and love syrup on your pancakes, check out the Walden Farms brand. They carry a full line of salad dressings, dips, jellies and syrups. They’re all fat, sugar, calorie, and carbohydrate free, so you can indulge all you want on your pancakes!*