Pumpkin Protein Pancakes
Healthy Pumpkin Protein Pancakes made with greek yogurt! The perfect breakfast for fall and Halloween–get ready pumpkin lovers!
Servings: 8 2 pancakes
- 1 cup flour, all-purpose or white whole wheat
- 1 1/4 cup (8 fl oz) Greek yogurt, vanilla
- 2 large egg
- 2 teaspoon baking soda
- 1/3 cup pumpkin, canned
- 1 dash salt
- 1 tsp vanilla extract
- 3 teaspoon pumpkin pie spice
Using a whisk, combine all ingredients in a bowl. (1.5 oz of pumpkin is equivalent to 3 Tablespoons!) Stir just until combined. The batter will be thick, if you prefer a thinner batter, add a little water or milk.
Heat a pan or your griddle to medium to low heat. Spray or butter your pan and use a 1/4 measuring cup so spoon batter onto pan. I use my measuring cut to also spread out the batter after I poured it, my batter was thick. Let cook until the edges begin to look done and then flip. Pumpkin pancakes take longer to cook because of the pumpkin puree, so make sure you cook them all the way through! Lower the temperature of your griddle if needed!
Serve with berries, whipped cream, butter, syrup... whatever you're in the mood for!
Calories: 117kcal | Carbohydrates: 17g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 422mg | Fiber: 1g | Sugar: 4g