3/4 c. nonfat Greek Yogurt (I like Fage 0%)
1/4 c. unsweetened pumpkin puree
2 eggs
1 t. vanilla
1/2 c. milk of choice
1 c. unbleached all-purpose white flour
1-1/2 t. baking powder
1/2 t. salt
1 t. pumpkin pie spice
maple syrup or breakfast syrup
chopped pecans
chocolate chips
In a medium-large size bowl, combine flour, baking powder, salt and pumpkin pie spice; whisk together and set aside.
In a separate medium size bowl, whisk together the yogurt, pumpkin, eggs, vanilla, and milk.
Pour wet ingredients into dry and whisk it all together until you have a smooth batter.
Spray (or add a little canola oil to) a non-stick skillet or griddle. Heat to medium high heat (350 degrees on a skillet). Pour roughly 2 tablespoons of batter, and once you see bubbles on the surface, flip it.
Once both sides are lightly browned, remove from skillet and repeat.
Top pancakes syrup. Add nuts or chocolate chips, if desired
Makes 12