Beat the egg whites to stiff peaks in a bowl and then add the flour, baking powder, pumpkin puree, and sweetener.
Mix the batter well and pour it into a 12 cm non-stick pan.
Cook for 15 minutes on low heat with a lid.
Once ready, decorate the pancake with Greek yogurt, pecan nuts, and maple syrup.
Italy, Umbria
| Energy (kcal) | 141.8 |
| Carbohydrates (g) | 15.58 |
| of which Sugars (g) | 3.35 |
| Fat (g) | 5.4 |
| of which Saturates (g) | 1.34 |
| Protein (g) | 7.7 |
| Fiber (g) | 1.77 |
| Sale (g) | 0.2 |
