“Pumpkin Pie” Pancakes

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Ingredients

2 carrots
3 Large egg whites
1 tbsp Creamy Peanut Butter
1/2 tsp Pumpkin Pie Spice
1 tsp Pure Vanilla Extract
1/8 cup Dried Cranberries

Directions

I modified a recipe I found on The Detoxinista‘s blog called Flourless Pumpkin Pancakes that don’t use pumpkin at all.
In a VitaMix, blend 2 carrots, 3 large egg whites (instead of 2 whole eggs), (added) 1T peanut butter, 1/8C (2T) dried cranberries (instead of stevia), 1/2t pumpkin pie spice, and 1t vanilla until smooth. “This batter won’t look like traditional runny pancake batter– it’s thick, more like a pumpkin puree. Scoop the batter onto the parchment-lined baking sheet, forming about 4 uniform-sized pancakes. Bake at 350F for 15 minutes then flip with a spatula and bake for another 5 minutes. (They flip easily using this method, pan-frying is much more difficult with this moist batter.)”. I only got about 3 pancakes from this batter and found that these were very, very dense but I liked them. If it makes sense they were moist but dry at the same time so have syrup handy! I might try making some more modifications to see what I can come up with.

Makes: ~3 pancakes

Serving Size: ~3 pancakes

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