Bring the flavors of fall to your breakfast table - good all year round!
Author: 3-A-Day of Dairy - www.3aday.org
Serves: 7 person(s)
Preparation Time: 10 mins
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
1/2 cup canned pumpkin
1/2 cup low-fat vanilla yogurt
1 tsp ground cinnamon (for dusting)
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.
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