Pumpkin Pancakes


Women:                                                                      Men:
1/2 cup  dry, instant oats                                       1 cup dry, instant oats
1/2 cup pumpkin puree’                                          1 cup pumpkin puree’
2 egg whites, 1 yolk                                                 4 egg whites, 1 yolk
1 teaspoon cinnamon                                             1 tablespoon cinnamon
1/2 teaspoon nutmeg                                              1 teaspoon nutmeg
– Mix ingredients together in a bowl and let sit for 5 minutes ( preferably in the refrigerator. )
– Spray cooking pan with olive oil spray and heat on medium stove setting.
– Pour ingredients into pan, filling the circumference of the pan, but keeping the individual pancakes thin, flipping them frequently until fully cooked. ( different stove tops cook at different speeds.) ( The recipe will create several pancakes.)
– Top with sugar free syrup & a pinch of nutmeg
NOTE: Pumpkin Puree’ is available at most grocery stores, but fresh pumpkin or butternut squash may be pureed at home in a food
processor as well.
This recipe is simple & perfect for Fall breakfasts & brunches. It may be used for Meals 1, 2, & 3 on the Remedy Recipes format.
You may make this in large quantities and freeze some for easy use.
Mangiare, piaccia! Eat, enjoy!