Pumpkin Souffled Pancakes

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Fat, fluffy and full of flavor. That's exactly what you will enjoy with your very first bite! It's that pumpkin time of year. Don't miss out of this mouth watering breakfast.

Author: Lisa Johnson

Recipe type: Breakfast

Cuisine: American

Serves: 12 Pancakes

INGREDIENTS

Dry Ingredients
1 ½ cup Diabetic Kitchen Pancake Mix
2 tsp Pumpkin Spice
1 tsp Cinnamon
¾ tsp Baking Powder
Wet Ingredients
4 Eggs (separated)
½ cup Pumpkin Puree
4 TBL Butter, melted (plus more for serving)
1 TBL Diabetic Kitchen Cinnamon Pecan Granola Cereal

METHOD

Place all dry ingredients in a bowl and stir to combine.
Melt your butter. (You should melt more so you have some for your pancakes)
Separate eggs in two separate bowls. Make sure your egg whites are in a bowl that you can use your electric mixer with.
Add 4 egg YOLKS, pumpkin puree and melted butter to your dry mix bowl. Stir to combine completely.
Use electric mixer to beat egg WHITES until stiff peaks are formed.
Add prepared egg whites to the wet mixture. FOLD into mix until just barely combined. Don’t over mix or you will not have “souffled” pancakes.
Turn griddle on medium LOW. These are thick and need to cook slower. Place 2-3 Tablespoons (well rounded) of batter onto the griddle. Gently move batter so its almost a 3 inch circle. It will spread and fluff some more.
Cook for 1 min 30 seconds covered with a glass lid. This will help the cooking process with the steam. Remove lid (it doesn’t have to fit the pan. Just over the pancakes to create an “oven” effect.) Cook another 15 seconds until you see more bubbles. Flip pancake and cook for another 30-45 seconds. You can cover with the glass lid again for the oven effect. Remove pancakes to plate.
Brush some melted butter on the top of 2 stacked pancakes. Top with 1 tablespoon of Diabetic Kitchen Cinnamon Pecan Granola. Drizzle 1 tablespoon of Pure Maple Syrup or your favorite Sugar Free Maple Topping.
Enjoy!