Ingredients
Scale
- 3/4 cup nonfat Greek yogurt (Fage 0%)
- 1/4 cup unsweetened pumpkin puree
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 eggs
- 1 tsp pumpkin pie spice
- 1/2 cup unsweetened milk (almond or oat)
Instructions
- Combine flour, baking powder, salt, and pumpkin pie spice in a bowl. Whisk together.
- In another bowl, whisk yogurt, pumpkin, eggs, vanilla, and milk.
- Pour wet ingredients into dry ingredients. Whisk until smooth.
- Heat a non-stick skillet over medium-high heat. Spray with cooking spray.
- Pour about 2 tbsp batter per pancake. Cook until bubbles form, then flip.
- Cook until both sides are lightly browned. Repeat with remaining batter.
- Serve with nuts, chocolate chips, and maple syrup.
Notes
- Use fresh pumpkin puree or canned for convenience.
- Adjust milk consistency if batter is too thick.
- Cook on medium heat to prevent burning.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 280mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg