Pumpkin Peanut Butter Pancakes

This morning I was dying for something other than eggs so I decided to make a pumpkin peanut butter pancake to celebrate fall. I modified the Oatmeal Pancake recipe from the South Beach Diet book by adding pumpkin puree and PB2 for a nutty flavor and espresso powder and almond extract to add some depth. This was comfort food at its best.

Printable Recipe
Ingredients


3/4 cup refrigerated egg whites (or 4 egg whites)
1/4 cup 1% low-fat cottage cheese
1/2 cup rolled oats
1 tsp vanilla extract
2 Tbsp PB2
2 Tbsp canned pumpkin
1/2 tsp almond extract
1 tsp pumpkin pie spice
2 packets Splenda Fiber
1/2 tsp instant espresso
1/4 cup Sugar Free Vermont Maple Syrup
2 Tbsp chopped pecans (optional)
Extra Virgin Olive Oil Spray

Directions


1. Heat a small pan over medium heat and spray it with EVOO spray.

2. Mix the egg whites through instant espresso in a blender or Magic Bullet.

3. Pour the desired amount of batter into the pan. Once the edges firm and bubbles begin to form over the surface of the pancake, flip once. Once the bottom side is firm and golden, the pancake is ready to be plated.

4. Top the pancakes with maple syrup and optional pecans.


Serves 2