3/4 cup(s) Egg Beaters Refrigerated Egg Whites (or 4 egg whites)

1/4 cup(s) 1% low-fat cottage cheese

1/2 cup(s) rolled oats

1 tsp vanilla extract

2 Tbsp PB2

2 Tbsp canned pumpkin

1/2 tsp almond extract

1 tsp pumpkin pie spice

2 packet(s) Splenda Fiber

1/2 tsp instant espresso

1/4 cup(s) Sugar Free Vermont Maple Syrup

2 Tbsp chopped pecans (optional...adds two points)

Extra Virgin Olive Oil Spray

 

2. Mix egg whites through instant espresso in a blender or magic bullet.

 

3. Pour desired amount of batter into pan. Once edges firm and bubbles begin to form over surface of pancake, flip once. Once bottom side is firm and golden, pancake is ready to be plated.