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