Add extra flavor and nutrients to your breakfast pancakes by stirring canned pumpkin into the batter.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1⁄2 teaspoon cinnamon
1 cup low-fat milk
2 tablespoons melted butter
1⁄2 cup canned pumpkin
2 1⁄2 cups low fat vanilla yogurt, divided
Combine flour, sugar, baking powder and cinnamon in a large mixing bowl.
In a medium mixing bowl, combine milk, butter, egg, pumpkin, and 1/2 cup yogurt, mixing well.
Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add milk.
Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles appear on the edges of the pancakes. Remove from pan, set aside and keep warm. Repeat with remaining batter.
Serve warm topped with remaining yogurt. Top with maple syrup if desired.
Source of recipe: Elizabeth Ward on behalf of 3-A-Day of Dairy