Thursday, November 13, 2014

Pumpkin Peanut Butter Pancakes


Pumpkin puree can crowd up the cupboard around this time of year, so let's give it some purpose. How about a warm batch of Pumpkin Peanut Butter Pancakes - protein-rich, fibrous, and filling? This, much like Pumpkin Curry, is something I make for myself around fall. It remains comforting in its own way, and since I prefer not to be wasteful, it has become quite the seasonal staple. Why not give it a go? After all, it's a tempting, but healthy, treat wrapped in a familiar breakfast bow. Enjoy!!

Servings: 4 pancakes
Prep Time: ~10 min

1/3 Cup Pumpkin Puree
2 Tbsp Natural Peanut Butter
1 Egg, large
1 Egg White
1/4 Cup Oat Flour, Stone Ground
1/2 Tsp Cinnamon
Salt, Pinch
~2-3 Tbsp Water, if needed

In a small mixing bowl, combine the pumpkin puree, peanut butter, oat flour, egg, egg white, cinnamon and salt. Batter will be thick and spreadable; if prefer thinner, mix in up to 3 Tbsp of tap water. On medium heat,  melt a small amount of butter in the skillet. Spread 1/4 of the pancake batter in the center of the skillet until desired size. When pancake begins to bubble along its edges, turn it over and cook until desired level of brown.

Note - I do not use sugar in my pancakes, relying on the honey or syrup to give it a sense of sweet.

Nutrition Info (1 Pancake):
Calories 106, Total Fat: 5.9g, Sat. Fat: 1.1g, Cholesterol: 46.8mg, Sodium: 127.3mg, Carb: 8g, Fiber: 2.1g, Sugars: 0.9g, Protein: 5.7g

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