Cinnamon Pumpkin Pancake

Simple to make. Not much else to say except for YUMMMMMMmmmmm.

[section_title]INGREDIENTS[/section_title]

• 4 egg whites large
• 1/4 cup pumpkin puree
• 1/4 cup regular rolled oats dry
• 1 tsp vanilla
• 1/4 tsp cinnamon
• 1 tablespoon raw pecans or walnuts chopped
• (optional) 1 handful raw spinach

Topping:

• 3/4 cup blueberries, frozen or fresh warmed on stove

[section_title]DIRECTIONS[/section_title]

With just a few naked ingredients, you can whip these naked pancakes up in no time. They’re the perfect start to a day of healthy eating and I often eat them for dinner.

Mix ingredients together in blender and pour onto hot skillet. This recipe can make one giant pancake or 4 regular size. This recipe is one serving so you can enjoy digging in.

Spread warm cakes with 1 tsp coconut butter. Heat blueberries to warm them until soft and runny. Pour blueberry sauce on pancake and sprinkle with nuts.

Serve them on a favorite plate to warm your heart and feel like a kid again.

 

Option 2 for a pancake mix if you prefer to omit the oats.

INGREDIENTS: 

• 3 egg whites
• 1 whole egg
• 1/2 smashed banana
• 1 tbsp ground flax
• cinnamon or pumpkin pie spice (to taste)

Mix all together and pour onto hot skillet. Makes 3 large pancakes. Top with warm strawberries, blueberries or mix berries.