NUTRITION

SERVINGS

INGREDIENTS

0.75 cup rolled oats

1 cup egg whites

0.5 cup non-fat Greek yogurt

0.25 cup pumpkin puree

1 tsp pumpkin pie spice

1 tsp baking powder

1 tsp vanilla extract

1 tbsp pure maple syrup

1 tsp coconut oil

PREPARATION

• 1

  Place the rolled oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  Add the egg whites, Greek yogurt, pumpkin puree, pumpkin pie spice, baking powder, and vanilla extract to the blender with the oat flour.

• 3

  Blend the mixture on medium speed for 30 seconds or until the batter is completely smooth and well-combined.

• 4

  Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.

• 5

  Pour approximately 0.25 cup of batter for each pancake onto the hot skillet, ensuring they do not touch.

• 6

  Cook the pancakes for 3 to 4 minutes until small bubbles form on the surface and the edges appear set and matte.

• 7

  Flip the pancakes carefully with a thin spatula and cook for another 2 minutes until the bottoms are golden brown.

• 8

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.