1/2 c. oats
1/4 c. canned pumpkin
1/2 tsp. pumpkin pie spice
1/4 tsp. baking powder
Pinch of salt
Optional: sweetener to taste (I used a dash of Stevia)
Combine all ingredients in a blender/food processor until smooth. Add water in Tbsp. increments to thin out the batter until it is pourable, but still thick. Pour into hot, greased pan.
Top with your favorite toppings. I topped mine with a mashed banana and some sugar-free maple syrup.
This recipie made one big pancake and one baby sized one. These are not your normal light and fluffy pancakes. As you can see from the picture above, the oats gave them a denser, more doughy consistency, which I really liked! The combination of oats, pumpkin and egg are definitely going to keep my full through the morning.
Why would Jessica Eat this?: These pancakes are a great combination of carbohydrates and protein. Whole grain oats have been proven to help lower cholesterol, while the pumpkin offers a great dose of vitamin A and fiber.
Enjoy your Saturday!