Saturday, February 11, 2012

Pumpkin Protein Pancakes

Makes 2 servings of 4 pancakes. 

Mix together:
4 egg whites
1 tsp vanilla
2/3 cup canned pumpkin
¼ c water

1c Kellog’s All Bran (Place the cereal in a blender or food processor and crush a little.)
½ tsp baking powder
1 tsp cinnamon
1 scoop (4T) whey powder

Pour scant ¼ c onto non-stick skillet lightly oiled.  You may need to press the batter down a little to get the correct thickness.  Turn when the batter starts to set (2-3 minutes over medium heat.)  This is very thick batter, and bubbles will not form on the surface. 

Serve with whipped cream, sautéed bananas, warm apple compote, peanut butter or Greek Yogurt.

Nutritional Data (per pancake, without toppings)
Cal:           44
Fat:           0.6g 
Sat Fat:     0.1g 
Chol:        6.8mg 
Sodium:  73.3mg 
Carb:        8.4g 
Fiber        4.8g 
Protein:    5.1g 

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