My best friend Lauren and I had a serious fall fest in her kitchen last weekend, and I think my favorite recipe discovery of the weekend is pumpkin pancakes. I found a recipe for healthy pumpkin pancakes with vanilla yogurt, lots of pumpkin, and almost no flour, but it was still a little complicated for my taste with separated eggs, beaten egg whites, cake flour, and measured yogurt. I thought, "I can do this much simpler, and it's Saturday morning, and we had a lot of spiked cider last night so I just don't care that much and I'm hungry now." And this is what I came up with:
Super-Easy Super-Healthy Pumpkin Pancakes
1/2 C. canned pumpkin
1 single-serving container low-fat vanilla yogurt
2 eggs
1/4 C. flour
1/4 tsp. baking soda
1/4 tsp. salt
Cooking spray
Maple syrup
Pumpkin pie spice (or ground cinnamon, nutmeg, ginger, and clove)
A handful of pecans (pieces, whole, chopped, whatever)
1 single-serving container low-fat vanilla yogurt
2 eggs
1/4 C. flour
1/4 tsp. baking soda
1/4 tsp. salt
Cooking spray
Maple syrup
Pumpkin pie spice (or ground cinnamon, nutmeg, ginger, and clove)
A handful of pecans (pieces, whole, chopped, whatever)
Throw the pumpkin, yogurt, eggs, flour, soda, and salt in a bowl and mix well (I whisked). Spray a skillet or griddle with cooking spray and heat over medium. Pour batter onto hot surface and when bubbles form, flip. Once all pancakes are cooked, throw the handful of pecans on the griddle, spray with cooking spray, sprinkle with spices, and toast for only a minute or two. Serve pancakes with maple syrup and warm toasted pecans.
Right??? So awesome. :)
