Ingredients
| Quantity | Ingredients |
|---|---|
| 1 | egg |
| 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 |
Directions
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.
Nutrition Facts
| Serving Size | Per 3 pancakes |
| Calories | 300 |
| Cholesterol | 90 |
| Carbohydrates | 47 |
| Fiber | 6 |
| Protein | 19 |
| Fat | 4.5 |
| Saturated Fat | 1 |
| Trans Fat | 0 |
| Sodium | 130 |
Source: www.simplysorghum.com