per 1 serving size (Recipe makes 1 servings)
Amount Per Serving
Calories from Fat 7
% Daily Values*
Total Fat 0.73
Saturated Fat 0.25
Polyunsaturated Fat 0.05
Monounsaturated Fat 0.06
Total Carbohydrate 12.27
Dietary Fiber 4.09
Vitamin A 381.50%
Vitamin C 9.63%
* Nutritional Values are estimated and may vary
Thereâ€™s no flour in this breakfast 'cake - 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. (That recipe is on the blog post.)
Plate your pie-cakes, top with peanut butter syrup, and enjoy!