Fluffy pumpkin and cinnamon-spiced pancakes. |
Ingredients
- ¼ cup plus 1 tablespoon sugar
- 1 ½ cups whole-wheat or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups plain or vanilla low-fat yogurt
- 1 cup low-fat milk
- 2 tablespoons margarine, melted
- 1 egg, beaten
- ¾ cup canned pumpkin
- Cooking spray
Instructions
- Combine 1 tablespoon sugar, with the flour, baking soda, and cinnamon in a large bowl. Set aside.
- Add yogurt and remaining sugar to a medium bowl and mix until sugar is dissolved. Add milk, pumpkin and egg, stirring until well combined.
- Add wet ingredients to the dry ingredients. Stir until batter is moist and free of lumps.
- Lightly coat a skillet with cooking spray and heat to medium.
- Pour the batter onto the hot skillet, about ¼ cup per pancake.
- Cook each pancake until bubbles in batter begin to burst, then flip and cook until golden brown.
Notes
Prep Tip
- Freeze leftover pancakes for a quick breakfast.
- Store in refrigerator for up to two days for an on-the-go snack.
Nutrition
Serving: 2 pancakesCarbohydrates: 18gProtein: 3gFat: 2gSodium: 105mgFiber: 2g