Simple Cinnamon Pumpkin Pancakes

• Vegetarian

• Produce

  • 1/2 cup Pumpkin puree

• Refrigerated

  • 1 1/2 cups Almond milk
  • 3 Eggs

• Baking & Spices

  • 2 tbsp Baking powder
  • 1 tbsp Brown sugar
  • 1 heaping tsp Cinnamon
  • 1 pinch Nutmeg
  • 1/2 tsp Salt
  • 2 cups Whole wheat flour

• Oils & Vinegars

  • 1/3 cup Olive oil

• Dairy

  • 5 oz Greek yogurt, plain nonfat

Found on pinchofyum.com

Description

Ingredients

• 3 eggs
• ½ cup pumpkin puree
• ⅓ cup olive oil
• 1 tablespoon brown sugar
• 1½ cups almond milk (regular milk is fine too)
• 5 ounces plain nonfat Greek yogurt
• 2 cups whole wheat flour
• 2 tablespoons baking powder (yes, tablespoons!)
• ½ teaspoon salt
• 1 heaping teaspoon cinnamon
• a pinch of nutmeg, cloves, and/or all spice

Directions

• Whisk the eggs, pumpkin, olive oil, brown sugar, almond milk, and Greek yogurt together until smooth.
• Add the whole wheat flour, baking powder, salt, and spices. Stir until just combined.
• Preheat a skillet or griddle to medium high heat. Pour ⅓ cup batter onto the hot griddle and let cook for 3-5 minutes until bubbles rise to the top and the edges look dry. Flip the pancakes and let cook for another 2-3 minutes. Remove and keep warm until ready to serve. Top with butter and maple syrup (or other ideas in the notes section below!) Keep leftovers in the fridge for a few days or freeze them to enjoy later.