Nutritional Value per serving: Calories 189, Fat 3g, Protein 15g, Carbs 29g
1 1/3 cup rolled oats
12 egg whites
1 cup canned pumpkin
2 Tbsp cinnamon
1 Tbsp raw honey
4 tsp baking powder
Pre-heat your pan over medium heat.
Grind the oats into a flour using either a coffee grinder, blender or food processor.
Mix the oat flour, cinnamon & baking powder into a large mixing bowl.
In a separate mixing bowl mix the egg whites, honey and pumpkin together.
Combine the egg white and pumpkin mix with the dry ingredients and blend together. Add water as needed to create your preferred consistency.
Once your batter is to your liking spray your skillet/griddle with non-stick spray or olive oil and set over medium heat.
Scoop the batter using a 1/4 cup measuring cup and pour batter onto the skillet/griddle.
When you see light bubbles start to form and the edges of the pancakes get firm they are ready to flip. Cook until both sides are golden brown and pancake is cooked through.