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
Preparation Time: 10 mins
Cooking Time: 10 mins
Yield: 7 x 2-pancake servings
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.