Add 1/2 cup flour, 1 container of siggi’s yogurt, 3 tbsp. egg whites,
1/4 cup canned pumpkin, 1 tsp. baking soda, and 8 shakes
pumpkin pie spice to a large bowl.
Whisk vigorously and mix together until the batter is smooth and
consistent — without lumps — so that you can’t see any raw flour.
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Once the bottom is firm, delicately flip, press down on top, and
allow them to sit for an additional 3-4 minutes. Once the bottom is
golden brown, they’re done. Plate. Eat them as-is, or add
walnuts/pecans and drizzle a little honey, agave, or maple syrup on
top. If it’s a post-workout meal, the extra sugar accentuates the
flavor and can actually help kickstart the growth and recovery
process; if the pancakes are a normal meal or snack, hold the sugar
and stick with nuts or the plain version.
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