Ingredients

The following ingredients have 6 Servings
  • 3 eggs
  • 1/2 cup pumpkin puree
  • 1/3 cup olive oil
  • 1 tablespoon brown sugar
  • 1 1/2 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!)
  • 1/2 teaspoon salt
  • 1 heaping teaspoon cinnamon
  • a pinch of nutmeg, cloves, and/or all spice

Instruction

  • 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 1/3 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.