Pumpkin Flax Pancakes
These pancakes have the perfect Fall feel... They’re gluten-free, low in sugar, low carb, & full of fiber! Plus, they’re fluffy & delicious!!
- 4 large egg whites
- 3 Tbsp Bob's Red Mill Ground Flaxseed Meal
- 3 Tbsp Libby's canned pumpkin
- 1 tsp cinnamon, ground
- 1/4 tsp Nutmeg, ground
- Dash of Pumpkin Pie Spice
- 8 drops Liquid Stevia(I used Chai Spice)
- 1 tsp Baking powder
Level of difficulty Easy
Preparation time 5mins
Cooking time 2mins
Cost Average budget
Pre-heat a griddle to medium heat & coat with non-stick spray.
In a medium bowl, whisk egg whites, add pumpkin, flaxseed, sweetener, & spices. Mix well.
Whisk in baking powder & let the mixture sit for a minute or two to thicken.
Pour batter onto the warm griddle & cook about a minute or so on each side, until lightly golden.
Remove & top with desired toppings (I used pumpkin seeds, s.f. syrup, & some pumpkin butter).
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