Pumpkin Pancake Souffle

• 3 tablespoons butter
• 14 cup pecan halves
• 23 cup whole wheat flour
• 1 teaspoon pumpkin pie spice
• 13 cup sugar substitute
• 14 teaspoon salt
• 4 eggs, separated
• 23 cup skim milk
• 1 14 teaspoons vanilla extract
• 1 cup pumpkin puree

1. Preheat oven to 350 degrees F.
2. In a small bowl mix together the flour, pumpkin pie spice, sugar substitute and salt.
3. Melt the 3 tablespoons of butter in a separate bowl.
4. In a large bowl, add egg yolks, skim milk, vanilla and melted butter and whisk until blended.
5. Gradually whisk in flour mixture.
6. Stir in the pumpkin puree.
7. Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture.
8. Carefully spoon the batter into a greased skillet.
9. Sprinkle the top of the pancake mixture with the pecans.
10. Bake for 20 to 30 minutes or until golden brown.

butter, pecan halves, whole wheat flour, pumpkin pie spice, sugar substitute, salt, eggs, milk, vanilla, pumpkin puree

Taken from www.food.com/recipe/pumpkin-pancake-souffle-311148 (may not work)