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

1. Combine self rising flour, brown sugar, baking powder, cinnamon, and nutmeg in a large bowl.
2. In a separate bowl, mix Greek yogurt, pumpkin, cashew milk, vanilla, egg, and melted butter.
3. Pour wet ingredients into dry ingredients, and mix with a spoon until just barely combined. There can be a little bit of lumps.
4. Let batter sit for at least 5 minutes.
5. 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.
6. Cook for about 1 minute or until golden brown on the bottom. Flip and cook until golden brown on the other side.
7. 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: 3g