More high-protein, (relatively) low-calorie pancakes! Ever since I figured out how to make pancakes with egg whites, I rarely make the traditional kind. These are moist, filling and honestly, I prefer them over the classic, flour-based pancake!
These are a very slight variation on my most recent banana pancakes. I replaced the bananas with a pretty-much-equal amount of pumpkin puree and amped up the spices. It's a great way to make a dent in the pumpkin pie spice lurking in the back of your spice drawer!
Gluten-Free Pumpkin-Pecan Pancakes
Adapted from my gluten-free banana pancakes.
I used liquid egg whites (not egg substitute), but fresh egg whites will work too (1 large egg white should measure 2 Tbs plus 2 tsp, so you need a lot to get to 3/4 cup). It's true that baking powder is double-acting, but you get significantly better results if you use the batter immediately after adding the baking powder (let it rest too long, and you miss out on the first chemical reaction and "rise").
Serves 2; Makes about 10 small (4-inch) pancakes
1/2 cup rolled oats (gluten-free if necessary) (40 g)