27 Calorie Pumpkin Pancakes
I freeze these in baggies of 2 or 3 at a time, then toss a bag in my purse when I’m running out the door. They make a great snack, plain or with toppings.
½ c pumpkin
2 egg whites
2 T water
½ c almond flour
¼ t baking powder
1 pkg sweetener
1/2 t cinnamon – optional
Heat the oil in a non-stick pan on medium-low heat. Wait until the pan is hot before pouring in any batter. Test the pan by putting a drop of water in it to see if it sizzles.
Mix wet ingredients. In a separate bowl, mix dry. Combine and stir well.
Pour about 2-3 T batter, enough to make a medium sized pancake, into hot, oiled pan.
Let it cook until edges are set. Gently flip the pancake and let it cook until both sides are golden brown.
These are delicious alone, or with sugar-free syrup, or with butter spray, or even more jam!
Almond flour: 320
Egg whites 45
@ 15 pancakes 27 calories each!