3/4 cup canned pumpkin
1 1/2 cups egg whites (should equal 12 egg whites) OR I used 1/2 cup dried egg whites and 1 1/2 cups water
5 packets Splenda or to taste (I made this with 1 Tbsp Stevia powder and they were great)
3/4 tsp NSA baking powder
1 Tbsp pumpkin pie spice (or 1 tsp each cinnamon, nutmeg and ginger)
Grind oatmeal into flour consistency in a coffee grinder or food processor. Put into blender or mixer and add pumpkin, egg whites, sweetener, baking powder and spices. Mix well. Batter may be thin. Allow batter to rest and thicken to desired consistency (could be 20 - 30 minutes). Pour in 6 equal portions into heated non-stick skillet or griddle and cook until the whole surface bubbles. Turn and cook other side until done.
Store unused pancakes in a ziploc bag and reheat in microwave for 15 seconds.
This recipe contains Protein A and Carb B
1 Serving= 1 pancake.
Submitted by By greengoddess/chris from Provida.com
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