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“A nice, healthy breakfast treat.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. In a small bowl mix together the flour, pumpkin pie spice, sugar substitute and salt.
  3. Melt the 3 tablespoons of butter in a separate bowl.
  4. In a large bowl, add egg yolks, skim milk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.
  5. Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Carefully spoon the batter into a greased skillet. Sprinkle the top of the pancake mixture with the pecans.
  6. Bake for 20 to 30 minutes or until golden brown.

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