Pumpkin Pancake and Pumpkin Vanilla Pudding Triffle

A decadent complete breakfast!

• 1 NS pancake mix
  
• 1/2 TB of any whey
  
• 1/4 tsp baking powder
• 1 TB brown Splenda
• 1/3 cp ff milk
  
• 1 ts cinnamon extract
• 1/4 ts pumpkin pie spice
• 1/2 ts ground ginger

• 1 sf ff Jell-O vanilla pudding (in a cup or instant mix -- if mix, add 1/2 ff milk and whisk)
• 1 TB any whey
  
• 1/2 cup pumpkin puree
• 1/2 teaspoon pumpkin spice
• 1/2 teaspoon cinnamon extract
• 1/2 teaspoon ground ginger
• 1 ts brown splenda

• 1 TB ff sour cream
• 1 TB ff redi whip
  
• 1 ts sugar-free honey

• Optional: 1/2 TB candied chopped pecans (dinner fat)
  

Mix the pancake ingredients, and bake in a small sprayed ramekin at 375F for 15-20 min in a toaster oven. For a much moister consistency of the cake layer, pour the dough into a small , microwave-safe silicon pan, and microwave for 2min. Remove from ramekin, and let cool. Cut pancake 'cake' into cubes.

In a small bowl whisk together the pudding mix, cold ff milk, any whey, pumpkin puree, splenda and spices. Whisk for 2 minutes until the pudding thickens, set aside.

In a small bowl combined sour cream, redi-whip and honey. Mix until well blended.

In a trifle dish, layer half of the pumpkin pancake cubes, then half of the pudding, then remaining pancake cubes and remaining pudding so that you have 2 layers of each. Top with a dollop of the sour cream mixture and sprinkle with candied pecans.

Complete breakfast with fruit and protein.

Note: for the NS purists, this is actually only a half fruit serving (1 cp pumpkin is a fruit), but since the pudding adds calories, and the ratio 1 serving vanilla pudding and 1/2 cp pumpkin tastes better, I count it as a complete breakfast, at least calorie-wise.