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What's Cookin' Wednesday!

Posted Sep 19 2012 12:00am

    1/2 cup Rolled Oats
    1/2 cup Liquid Egg Whites
    1/4 cup Pumpkin Puree (Libby's is best)
    Season to taste (I use pumpkin pie spice, vanilla, and a dash of butter buds)

Combine all the ingredients in a bowl and pour into a skillet sprayed with cooking spray. Cook on medium until the entire top looks dry. Carefully flip over for another minute, or so.
Top with sugar free syrup (or your topping of choice) and ENJOY!
Makes 1 BIG pancake!






    Preheat oven to 350. Grease small bundt pan or large muffin tin. (It will need to be about a 2-cup capacity)


    3 tsp. Egg White Powder (*or 3 egg whites)
    6 Tbs. Cool Water (*omit if using real or liquid whites)
    ~Whisk until frothy

    Add:
    1 Tbs. Pure Pumpkin (*or applesauce)
    1/4 cup Unsweetened Milk (*I used Flax)
    3 Baby Carrots, finely grated
    1 tsp. Vanilla
    1 tsp. Sweet Leaf Stevia (*or your choice)
    2 Tbs. Coconut Flour
    2 Tbs. Flour (*I used low fat
    soy flour)
    1 tsp. Ground Flax
    1 tsp. Baking Powder
    1 tsp. Pumpkin Pie Spice
    Pinch of Salt
    ~Stir until almost smooth, it should be the consistency of cake batter.
       

    Pour batter into prepared baking pan or dish.
    Bake for 25-30 minutes. 

    Top with sugar free syrup (or your topping of choice) and ENJOY! 
     
     

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