Ingredients (Makes ~8–10 pancakes):
- 1 cup pumpkin puree (unsweetened)
- 1 cup egg whites or 4 large eggs (for 0 points on WW)
- 1/2 cup oat flour (or finely blended oats)
- 2 tsp baking powder
- 1 tsp pumpkin pie spice (or cinnamon + nutmeg)
- 1 tsp vanilla extract
- Optional: sweetener of choice (like Stevia or monk fruit, if desired)
- Non-stick cooking spray or a few drops of oil for the pan
Instructions:
1. Prepare the Batter:
- In a large bowl, mix pumpkin puree, egg whites, and vanilla extract.
- In a separate bowl, combine oat flour, baking powder, and pumpkin pie spice.
- Gradually fold dry ingredients into wet ingredients until just combined.
- If you like sweeter pancakes, add a small amount of zero-calorie sweetener.
2. Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Spray lightly with non-stick spray.
- Pour about 1/4 cup batter per pancake onto the skillet.
- Cook 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until cooked through.
3. Cool and Freeze:
- Let pancakes cool completely on a wire rack.
- Stack with parchment paper between each pancake and place in a freezer-safe bag or container.
4. Reheat:
- Reheat frozen pancakes in a toaster, oven, or microwave until warm.
- Enjoy as is, or top with zero-point toppings like cinnamon, sugar-free syrup, or fresh fruit.
Tips:
- Make a double batch to always have a quick, hot breakfast ready.
- You can add a handful of cinnamon chips or chopped nuts for extra flavor (will add points if using WW).
- Oat flour keeps the pancakes fluffy while staying low in points.
If you want, I can also create a slightly fluffier, café-style version that stays 0 points but tastes indulgent. Do you want me to do that?
