“I found this recipe on another website where people post recipes that are WW friendly. I decided to try and make it gluten-free and they were just delicious. This recipe makes 6 - 4 pancake servings and the WW points are 6 per serving.”
READY IN:
30mins
SERVES:
6
YIELD:
24 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 5 ingredients in a large bowl.
  2. Make a well in the center of the mixture.
  3. Combine milk and next 3 ingredients.
  4. Add to flour mixture, stirring just until dry ingredients are moist.
  5. Beat egg whites at high speed with an electric mixer until stiff peaks from.
  6. Gently fold into pumpkin mixture.
  7. Pour 1/4 cup of batter for each pancake onto a hot non-stick griddle or skillet.
  8. Cook pancakes until tops are covered with bubbles and edges look cooked.
  9. Turn and cook other side.

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