HOME MADE PUMPKIN PANCAKES

INGREDIENTS

1 cup self rising flour

1/2 cup pumpkin puree

3/4 cup unsweetened cashew milk (or your preferred milk)

1/2 cup nonfat Greek yogurt

1 egg

1.5 tbsp brown sugar

1 tbsp melted butter

1 tsp baking powder

1/2 tbsp cinnamon

1/2 tsp nutmeg

1 tsp vanilla extract

INSTRUCTIONS

Combine self rising flour, brown sugar, baking powder, cinnamon, and nutmeg in a large bowl.

In a separate bowl, mix Greek yogurt, pumpkin, cashew milk, vanilla, egg, and melted butter.

Pour wet ingredients into dry ingredients, and mix with a spoon until just barely combined. There can be a little bit of lumps.

Let batter sit for at least 5 minutes.

Spray a 1/4 c measuring cup with cooking spray and ladle batter onto a hot griddle. You may have to spread batter with a butter knife or measuring cup to spread.

Cook for about 1 minute or until golden brown on the bottom. Flip and cook until golden brown on the other side.

Serve with your favorite syrup or toppings.

NUTRITION INFORMATION:

YIELD:

9 pancakes

SERVING SIZE:

1 pancake

Amount Per Serving: CALORIES: 100TOTAL FAT: 2gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 0gCHOLESTEROL: 25mgSODIUM: 206mgCARBOHYDRATES: 15gFIBER: 4gSUGAR: 1gPROTEIN: 3

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