per 1 serving size (Recipe makes 1 servings)
Amount Per Serving
Calories from Fat 6
% Daily Values*
Total Fat 0.67
Saturated Fat 0.24
Polyunsaturated Fat 0.03
Monounsaturated Fat 0.06
Total Carbohydrate 12.11
Dietary Fiber 4.00
Vitamin A 381.50%
Vitamin C 9.25%
* Nutritional Values are estimated and may vary
Thereâ€™s no flour in this breakfast 'cake â€“ 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.
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 Iâ€™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.
Plate your pie-cakes, top with peanut butter syrup (that recipe is on the blog post), and enjoy!