Pumpkin Pancakes
40mins
2 3-inch pancakes
Appropriate for
Diets
- dairy-free
- halal
- kosher
- low-calorie
- low-carb
- low-cholesterol
- low-phosphorus
- low-potassium
- low-protein
- low-sodium
- nut-free
- vegetarian
Ingredients
- 1¼ cups all purpose flour
- 1 tablespoon brown sugar
- 3 individual packets, Stevia
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 2 cups Pumpkin Puree, salt-free
- 2 cups rice milk
- 2 egg whites
Directions
Prep
20mins
Cook
20mins
Total
40mins
- Mix dry ingredients together, flour, sugar, Stevia, baking powder and pumpkin pie spice.
- In a separate bowl, mix pumpkin puree and rice milk together.
- Whip egg whites until they form soft peaks.
- Blend the dry ingredients into the milk and pumpkin mixture, after completely mixed, whip in egg whites.
- Grill on medium heat, on an oiled griddle.
- Turn the pancakes over when bubbles form on the top of the pancake.
- Cook on the second side until golden brown.
Meal types
Nutritional information
-
Calories 183
-
Carbohydrates 39 g
-
Dietary Fiber 4 g
-
Protein 5.4 g
-
Fat 1.2 g
-
Saturated Fat 0.2 g
-
Sodium 130 mg
-
Potassium 230 mg
-
Calcium 177 mg
-
Phosphorus 126 mg