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 C pumpkin puree
1 tablespoon pumpkin butter
1 teaspoon vanilla
dash of sweetener (if desired)
dash of cinnamon
for the cinnamon roll topping:
1 ½ tablespoons I can’t believe it’s not butter light
2 tablespoons sugar substitute
½ teaspoon cinnamon
for the cream cheese icing:
¼ cup nonfat greek yogurt
1 - 2 teaspoons sugar free cheesecake jello pudding powder
splash of almond milk to loosen up
directions
Step 1:
Heat a nonstick skillet over medium-low heat. Place all ingredients except for the cinnamon roll topping & cream cheese icing, in a blender and blend until smooth.
Step 2:
Pour ⅓ of the batter into a pan. *Add some of the cinnamon roll topping, in a spiral pattern starting from the center and working your way to the edges, and cook for one to two minutes, then cover and cook for another one to two minutes until the batter is no longer wet.
Step 3:
Repeat the process until you’ve cooked all the batter. This should make about three, 6-inch pancakes.
*for the cinnamon swirl topping:
Step 1:
Mix all ingredients in a small bowl and mash with a fork until well incorporated.
Step 2:
Place the mixture into a piping bag (or Ziplock) to easily add to the pancakes.
*for the cream cheese icing:
Step 1:
Whisk all ingredients in a small bowl until well incorporated.
Step 2:
Place the mixture into a piping bag (or Ziplock) to easily drizzle onto the pancakes.