2 c all-purpose flour
1⁄2 c sugar
1⁄2 tsp salt
2 tsp baking powder
2 tsp baking soda
1⁄2 tsp cinnamon
1⁄2 tsp vanilla
1 c Plain Greek Yogurt
3⁄4 c Non-fat Milk
1 c canned pumpkin
1. In a large bowl, combine the flour, sugar, salt, baking powder, baking soda and cinnamon.
2. In a separate bowl, beat the eggs; add the yogurt, milk and pumpkin.
3. Combine the egg mixture and the flour mixture and stir until just blended.
4. Use a ¼ cup to pour pancake mixture onto a greased medium-low heat griddle.
(Pancakes will cook too quickly on too hot of a pan. Keep the heat low to fully cook the pancakes)
This recipe is a great way to add vegetables and protein into your breakfast. The pancakes taste great with out syrup because the pumpkin adds so much moisture and flavor. If there is extra batter, cook all the pancakes, cool to room temp, and freeze. The pancakes are great to pull out of the freezer, pop in the toaster and take to go on a busy morning.