Pumpkin Greek Yogurt Pancakes
Fun to make in Fall
So moist and full a Fall flavor!
Ingredients
- 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
Optional Toppings
- chopped pecans
- chocolate chips
Instructions
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
NOTE:
Makes 12