Thank you Eggland’s Best and Katheats for a yummy breakfast recipe!

Bo and I decided that we were going to reconnect this weekend by spending most of the weekend together, just the two of us. The last few weekends we’ve been busy with our friends or work and therefore haven’t had a date night or lazy Saturday together in ages. This morning I woke up craving pumpkin pancakes. I quickly started searching through my favorite blogs and recipe sites in hopes of finding a recipe that wouldn’t require me to go down to the grocery store. I found a pumpkin oatmeal pancake recipe on Kathy’s site and quickly set to work. I was also quite happy to finally use the last of my free Eggland’s Best eggs that I bought a while back thanks to the great Foodbuzz and Eggland’s best partnership and free coupon! The recipe was very easy and tasty! I was able to put three leftover pancakes in a ziplock bag so that I can enjoy them one day at work this week. Bo didn’t care for it as much as I did because it wasn’t light and fluffy however he agreed that for a healthy, filling pancake it does the job. I’ll warn you, they aren’t the prettiest in the world but the are scrumptious! . I enjoyed mine with some sprinkled unsweetened coconut which was leftover from last weekend’s macaroons and some sugarfree syrup. Here is the recipe I used, altered a small amount from Kathy’s.

                                                       Batter:
                                                       1 cup oats

2/3 cup egg whites
2/3 cup pumpkin
3 tsp vanilla
3 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
a dash of salt

Mix all ingredients together. Pour onto a hot skillet in 1/8 c portions in order to make flipping easier. Flip once they easily slide in the pan. Add your favorite toppings and enjoy!

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