Breakfasts: Pancakes, Crepes, Wraps: Pumpkin Pancakes

Bring the flavors of fall to your breakfast table - good all year round!
Per serving, pancakes only: 148 cals, 4.7g fat, 22g carbs
Per serving, yogurt topping only: 92 cals, 0.2g fat, 21g carbs
Per serving, pancakes with yogurt topping: 240 cals, 4.9g fat, 43g carbs

Author: 3-A-Day of Dairy - www.3aday.org
Date: March 04, 2013

Serves: 7 person(s)
Yield: 7 x 2-pancake servings

Preparation Time: 10 mins
Cooking Time: 10 mins

Ingredients:

2 cup non-fat vanilla yogurt (for topping)
1 cup seedless raisins, unpacked (for topping)
1 cup all-purpose flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1 cup (1%) low-fat milk
2 Tbsp melted butter
1 egg
1/2 cup canned pumpkin
1/2 cup low-fat vanilla yogurt
1 tsp ground cinnamon (for dusting)

Directions:

TOPPING: In a small mixing bowl, briskly combine non-fat vanilla yogurt and raisins until yogurt becomes looser texture. Reserve.

PANCAKES: In a large mixing bowl, combine flour, sugar, baking powder, and 1/2 teaspoon cinnamon.

In a medium mixing bowl, combine milk, butter, egg, pumpkin, and 1/2 cup low-fat yogurt, mixing well.

Add milk mixture to flour mixture and stir until just moist. Do not over-mix. 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 (1/4 cup) measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.

Serve warm, topped with yogurt-raisin mixture and a dusting of cinnamon.