Saturday morning, we made Fluffy Oatmeal Pumpkin Spice Pancakes … and they were DELICIOUS – and deceivingly diet-friendly!
To start, we had to roast sugar pumpkins (medium size, remove stem and cut down middle; scoop and lay flat on foiled sheet and bake 35-40 minutes at 350).
Once roasted, we scooped out the pumpkin (actually was easier to scrape off the outer skin) and pureed it in our Cuisinart. In fact, for this breakfast (as with many others of ours) we relied on two of our kitchen workhorses … the Cuisinart 14-Cup Food Processor and our KitchenAid Mixer.
Along with the oats and pumpkins, we also added Vanilla Protein Powder … this helps the belly feel fuller, along with the oats. We don’t usually use this, but we bought the Proventive Harmonized Powder and it worked really well.
We looked at different recipes online (One from Gina, an eggless one from Kristy, another from Kath) but in the end, we do what we often do … we combined what we thought would work best from different sources, and then added a little of our own.
Here is what we ended up doing for the final recipe, and it turned out great!
- 1.5 cup rolled oats
- 1.5 cup pureed pumpkin
- 8 egg whites, mixed until fluffy
- 1 tsp baking powder
- 2 scoops protein powder
- Pinch of salt
- 4-5 tbsp Splenda
- 1 tbsp cinnamon
When done, you can serve with anything, but a little non-dairy whipped cream is low in calories, or a little honey … powdered sugar …
However you eat them, they’re a delicious, low-fat way to start your day! Of course, it doesn’t hurt to have it with a hot cup of black coffee.