Maple Almond pancake

Maple Almond Pumpkin FauxJacks
Makes 5-6 FauxJacks (about 3-4 inches across)

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:
1. 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.

2. 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.

3. 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!