|1/4 cup / 60 ml + 2 tbsp / 25 ml||liquid egg whites|
|1/2 tsp/2 ml||vanilla extract|
|1/4 cup / 60 ml||pumpkin puree|
|3/4 tsp / 3.5 ml||pumpkin pie spice|
|1||medium very ripe banana, thoroughly mashed|
|1/2 cup / 125 ml||old fashioned oats|
|1/4 cup / 60 ml||white sweet sorghum flour (e.g., Bob's Red Mill)|
|1/2 cup / 125 ml||plain or vanilla Greek yogurt|
Beat egg and whites together in a medium bowl. Add vanilla, pumpkin and pumpkin pie spice and whisk to combine. Add mashed banana and whisk again.
Add oats and sorghum flour and stir well.
Spray a skillet or griddle with nonstick spray. Heat on medium to medium-high heat.
Use a 1/4 cup (60 ml) measuring cup to add batter to the skillet for each pancake; you may need to spread out batter with the back of a spoon or spatula.
Flip carefully when the bottom is golden brown. Remove when both sides are done.
Top a stack of 3 pancakes with 1/4 cup of Greek yogurt and sprinkle with extra pumpkin pie spice.
Makes 6 pancakes.
|Serving Size||Per 3 pancakes|