1/2 cup shredded carrots
1/2 cup egg whites
1/4 c. canned pure pumpkin
1/2 cup no sugar added apple sauce
1/4 c. non fat milk
1 tsp. vanilla extract
3/4 cup oat flour
1/2 tsp. baking powder
1 no-calorie sweetener packet or few drops of Stevia
2 tsp. cinnamon
1 tsp. pumpkin pie spice
OPTIONAL-Natural Peanut butter for top
Place carrots in a microwave-safe bowl with 1 tbsp. water. Cover and microwave for about 1 minute, until softened. Once cool enough to handle, add eggs, pumpkin, apple sauce, milk, vanilla extract, and 2 tbsp. water. Mix well and set aside.
In a large bowl, combine all other pancake ingredients: oat flour, baking powder, sweetener, cinnamon, and pumpkin pie spice. Stir well. Add carrot-egg mixture and mix thoroughly.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add batter to the pan to form pancake. Cook for 2 – 3 minutes until it is solid enough to flip. Gently flip and cook for an additional 1 – 2 minutes, until both sides are lightly browned and inside is cooked through. Plate your pancake. Remove skillet from heat, re-spray, and return to medium-high heat. Repeat!
You can add a tablespoon on peanut butter on top for extra flavor! (optional…)