Yield:
1 Serving
Prep Time:
5 Minutes
Cook Time:
10 Minutes
Category
Breakfast
ingredients
½ cup old-fashioned or gluten-free oats
½ cup egg whites
½ cup non-fat Greek yogurt (or vanilla-flavored for extra sweetness)
¼ cup pumpkin purée
1 tablespoon pumpkin butter
a splash of vanilla
dash of cinnamon
for the toppings:
½ banana, sliced
2 tablespoons pumpkin seeds
directions
Step 1:
Heat a non-stick skillet over medium-low heat. Place all ingredients except for the toppings, in a blender and blend until smooth.
Step 2:
Pour ⅓ of the batter into the pan and cook for 1 - 2 minutes on the first side, then flip and cook for another 1 - 2 minutes. Repeat the process until you’ve cooked all the batter.
Step 3:
This should make about 3, 6-inch pancakes. Top with sliced banana and pumpkin seeds. Enjoy immediately!
Jenn's Note:
Inspired by this original recipe here.