Maple Almond Pumpkin FauxJacks
Serves 5-6 (3-4 inches across). 8 ingredients
Ingredients
- 1 egg
- 2 egg whites
- 1/2 cup canned pumpkin
- 3 oz. maple almond butter (or plain)
- 1/2 tsp cinnamon
- 1/4 tsp vanilla
- 1/8 tsp nutmeg
- oil for cooking
Directions
- Put all the ingredients in a large bowl and beat with a wire wisk. It took a few minutes to make everything nice and smooth. I got a little sweaty, even. It's a nice way to work those CrossFit-built guns. Make sure you switch hands from time to time! Set the bowl aside for a few minutes so the flavors can meld.
- Heat a non-stick skillet until it's good and hot. Add oil and swivel to coat the pan. Drop the batter in 1/4 cup servings into the pan. When bubbles begin to appear and the edges are set, flip and cook the other side. They cook pretty fast. I used 1/2 teaspoon of oil to cook each batch, and I made our FauxJacks in two batches.
- Here's my recommendation for how to use maple syrup to marry the sweet / savory / chewy / tender characteristics... Drizzle the FauxJack with a little syrup; I ended up using 2 teaspoons. Cut a bite-sized piece of chicken. Cut a bite-sized piece of FauxJack. Spear them both with your fork and... chomp! Yummy!