Pumpkin Spice Pancakes


  • 1 cup oat flour (see Tips)
  • 2 Tbs ground flaxseed
  • 2 tsp baking powder
  • 1 Tbs cinnamon
  • 3 packets stevia (equivalent to 2 Tbs sugar), or to taste
  • 1/8 tsp nutmeg
  • 1/3 cup canned pumpkin
  • 4 egg whites (½ cup liquid egg whites)
  • 1 cup unsweetened almond milk (or other milk or cold water)


  1. In a large bowl, whisk dry ingredients. Stir in pumpkin, egg whites and milk or water; let stand 5 minutes.
  2. Spray a nonstick skillet with cooking spray; heat to medium. Pour ¼ cup mounds of batter in skillet; cook until edges are dry and bubbly, about 2 minutes. Flip; cook 1 minute more.
  3. Top with fruit, Greek yogurt or pumpkin pie spread.  Makes 8 pancakes.

Per pancake: 79 calories, 1 g fat (0 g sat, 0 g trans), 52 mg sodium, 3 g fibre, 0 g sugar, 4 g protein

Tips & Variations:

  • To make oat flour, process oats in a blender or food processor to a flour consistency.
  • To boost the protein, swap 1/2 cup protein powder for oat flour. (I like Isapro.)
  • Substitute 1 small mashed banana for pumpkin.
  • Add chopped nuts or chocolate chips to the batter.

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