Pumpkin Pat-a-Cake 2

Image 2

Warm, filling, with a hint of sweet and touch of savory.  Tis the season for warm, nourishing eats.  My latest fall creation for all you pumpkin lovers out there looking for a variety of ways to satisfy your pumpkin tooth. Pumpkin what? Just go with it.


1) I'm a fan of balanced nutrition, meaning pairing my whole grain carbs (or fruit/veg) with healthful fat and protein.  2) I'm a BUSY lady, and most of my food prep needs to be snappy.  Hence the latest creation!

Give it a go and let me know, fine folks.


1/2 c rolled oats 

1/2 c liquid egg whites

1/3 c pumpkin

1/2 tsp maple extract

1/4 tsp ground ginger

1/4 tsp pumpkin pie spice

1/4 tsp cinnamon

1/8 tsp nutmeg

2 drops liquid Stevia, or 1/2 packet Stevia

1/3 tsp coconut oil

1) Spray a medium-sized skillet w/ cooking spray and bring to medium-low heat.

2) Whisk all ingredients in a bowl, except the coconut oil.

3) Pour in heated skillet and cover to cook. 

4) Remove cake from skillet when fully cooked, ~5 minute.

5) Allow tsp of coconut oil to melt on top.  Add a tsp or two of 100% maple syrup if desired.

(Note- This can be microwaved in a large, microwave safe bowl if you're wicked short on time.)

Fuel Well!

330 kcal, 27 g protein, 8 g fat, 36 g carb, 8 g fiber