Yield
1 Serving
Prep Time
5 Minutes
Cook Time
10 Minutes
Category
Breakfast
Calories
453
Carbs
61.3
Fat
7
Fiber
8.2
Protein
32.8
WW Points
3
ingredients
for the pancakes:
½ cup old-fashioned (or oats of choice)
½ cup liquid egg whites
½ cup nonfat vanilla Greek yogurt
¼ cup pumpkin purée
1 tablespoon pumpkin butter
a splash of vanilla extract
dash of ground cinnamon
for the toppings:
½ banana, sliced
2 tablespoons pumpkin seeds
directions
Step 1: Blend the Batter
Heat a nonstick skillet over medium-low heat. Add all pancake ingredients (excluding toppings) to a blender and blend until smooth.
Step 2: Cook the Pancakes
Pour ⅓ of the batter into the skillet. Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes. Repeat with the remaining batter.
Step 3: Finish the Stack
This should yield about three 6-inch pancakes. Top with sliced banana and pumpkin seeds.
Step 4: Serve & Enjoy
Serve warm and enjoy these cozy, fall-inspired pancakes!
Jenn's Note:
Inspired by this original recipe here.
If pumpkin butter is unavailable, substitute with 1⁄2 teaspoon pumpkin pie spice for similar flavor.