Ingredients:
- ½ cup rolled oats
- ¼ cup plain Greek yogurt
- ¼ cup pumpkin puree
- 1 egg white
- 1 teaspoon pumpkin pie spice
- 3 tablespoons unsweetened vanilla almond milk
- ½ teaspoon baking powder
Directions:
Preheat a skillet over medium heat and spray with cooking spray. Blend oats until they become a fine flour. Add the rest of the ingredients, except baking powder, and blend until smooth. Add baking powder and blend, just to combine. Use a ¼ measuring cup to scoop batter out of blender and pour onto skillet. Cook until the edges are brown and you start to see bubbles. Flip the pancakes and cook for about 2 minutes. Continue until all of the batter is gone. Serve warm with a tablespoon of almond butter or sugar free maple syrup. Serves 1.
Nutritional Information:
Calories: 229 Protein: 14g Carbs: 36g Fat: 4g
