INGREDIENTS
1 cup
Pumpkin puree
1 cup
Egg whites
2 1/2 cups
Rolled oats, gluten-free
1 tsp
Allspice
2 tsp
Baking powder
1 tsp
Baking soda
2 tsp
Cinnamon
1/2 cup
My diy sugar alternative blend
1 tsp
Nutmeg
1/2 tsp
Salt
2 tsp
Vanilla extract
1
Coconut oil
1
ground 2 teaspoon ground cloves Essential oil
1 cup
Yogurt, plain
1/2 cup
Water