Creamy Banana Pumpkin Pie Pancakes

So, this morning I decided to get creative with my breakfast. I have been craving something sweet, so I thought I would give this Hungry Girl recipe a go, since I had some canned pumpkin on hand. They are high in fiber because they are primarily made up of oatmeal and the pumpkin adds a little extra fiber as well, and they are also very low in fat. The whole recipe is about 243 cals, with 2.5g of fat and 4.5g of fiber. Not too shabby for a sweet pancake breakfast. Warning: Even though I found them to be tasty, they are not a typical pancake consistency. They are full of oats, so they have more texture to them than a normal pancake. Give it a try, you might like them.

Recipe is from the Hungry Girl Cookbook.

ingredients:

1/3 cup regular oats (not instant)

1 tbs dry pancake mix

1/3 medium banana, mashed well with fork

2 tbs pure pumpkin

1/3 cup fat free liquid egg substitute

1 tbs cottage cheese

2 no calorie sweetener packets

1/2 tsp pumpkin pie spice

1/4 tsp vanilla

Dash of salt

Directions:

Combine all ingredients in a bowl with 3 tbs of water. Stir until thoroughly mixed.

In a pan sprayed with nonstick spray, over medium heat, drop batter into pan to form 3 pancakes. Once pancakes begin to look solid (about 3 mins), gently flip. Cook for about 3 more minutes or until both sides are lightly browned and insides are cooked through.

Makes 1 serving.

I topped it with a little sugar free syrup and light whipped cream. yum.

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~ by soartsyithurts on September 4, 2008.

One Response to “Creamy Banana Pumpkin Pie Pancakes”

  1. Mmmmmm,looks good!!!!

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