|1/4 cup plus 2 Tablespoons||liquid egg whites (6 Tablespoons)|
|1/2 teaspoon||vanilla extract|
|1/4 cup||pumpkin puree|
|3/4 teaspoon||pumpkin pie spice|
|1||medium very ripe banana, thoroughly mashed|
|1/2 cup||old fashioned oats|
|1/4 cup||white sweet sorghum flour|
|1/2 cup||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- I used coconut oil spray.
Heat on medium to medium-high heat.
Use a 1/4 cup 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- be patient.
Remove when both sides are done.
Top a stack of 3 pancakes with 1/4 cup of vanilla Greek yogurt and sprinkle with extra pumpkin pie spice
Makes 6 pancakes- serving size 3 pancakes
Nutrition: 300 calories, 4.5g fat, 1g sat fat, 90mg cholesterol, 130mg sodium, 47g carbohydrate, 6g fiber, 12g sugar, 19g protein