Directions:
- Preheat oven to 350 degrees F.
- In a small bowl mix together the flour, pumpkin pie spice, sugar substitute and salt.
- Melt the 3 tablespoons of butter in a separate bowl.
- 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.
- 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.
- Bake for 20 to 30 minutes or until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.21 Kcal (997 kJ) | ||
| Calories from fat | 145.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.19g | 25% | |
|---|---|---|---|
| Cholesterol | 124.94mg | 42% | |
| Sodium | 161.56mg | 7% | |
| Potassium | 149.69mg | 3% | |
| Total Carbs | 16.79g | 6% | |
| Sugars | 1.94g | 8% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 6.95g | 14% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 99.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 180.7 Kcal (757 kJ) | ||
| Calories from fat | 110.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.28g | 25% | |
|---|---|---|---|
| Cholesterol | 94.77mg | 42% | |
| Sodium | 122.55mg | 7% | |
| Potassium | 113.55mg | 3% | |
| Total Carbs | 12.74g | 6% | |
| Sugars | 1.47g | 8% | |
| Dietary Fiber | 0.96g | 5% | |
| Protein | 5.27g | 14% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.5mg | 11% | |
| Calcium | 75.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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