If you’ve ever tried the South Beach Diet, you’ve probably tried their Oatmeal Pancakes. I love them, but I decided to give them a Fall twist and add pumpkin. Who says you can’t have pumpkin in the spring? Try this fun twist to spice up your breakfast!
I know that adding pumpkin to the recipe kind of kills the low carb idea for the diet, but these pumpkin oatmeal pancakes are still much lower in carbs than regular pumpkin pancakes. As an added bonus, they’re high in protein, and they are sugar and gluten free.
This recipe was an experiment, and I absolutely love it!!!
- 4 Egg Whites (or 2 Whole Eggs)
- 1/4 c Pumpkin (Canned or Pureed Fresh)
- 1/4 c Cottage Cheese
- 3/4 c Oats (I like Walmart Whole Grain Quick Oats, but for Gluten-Free, try McCANN’s Irish Oatmeal)
- 1 t Vanilla Extract
- 1/4 t Cinnamon
- 1/4 t Nutmeg
- 1 pkg Sugar Substitute (I used Splenda)
- Pinch of Salt
- 1 t baking powder (optional–makes the pancakes more fluffy)
(Makes 6-8 good-sized pancakes.)
This recipe must be prepared in the blender! I love to use my Blendtec Total Blender. It makes everything quick and easy. If you use a Blendtec, put the ingredients in the blender in the order I listed (wet ingredients first). If you use a regular blender, put in the dry ingredients first.
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