Pumpkin Pancakes



1/2 cup dry, instant oats
1/2 cup pumpkin puree’
2 egg whites, 1 yolk
1 teaspoon cinnamon
1/2 teaspoon nutmeg


1 cup dry, instant oats
1 cup pumpkin puree’
4 egg whites, 1 yolk
1 tablespoon cinnamon
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!