Description
Simple and delicious whole wheat pumpkin pancakes make for a special and healthy breakfast!
Ingredients
- 1 whole Egg
- 1 cup Whole Wheat Flour
- ⅓ cups Milk
- ½ cups Plain Low Or Nonfat Yogurt
- ½ cups Pureed Canned Pumpkin
- 2 teaspoons Sugar
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- 1 teaspoon Cinnamon
- 1 pinch Nutmeg
Preparation
Beat egg, then add all other ingredients and stir until just combined. You may need to add a little extra milk to reach desired consistency. Heat a griddle or frying pan on medium heat. Spray pan with cooking spray or lightly butter it. Cook about 1/3 cup of batter at a time; you will probably have to spread out the batter a little as it is very thick. I’ve found the pancakes take a lot longer to cook through than regular pancakes, so make sure to check that they are done. Enjoy hot with maple syrup!
