1. In a large bowl, combine the flour, sugar, baking powder, baking soda and cinnamon.
2. In a separate bowl, whisk the vanilla, eggs, yogurt, milk and pumpkin puree together.
3. Combine the wet ingredients with the dry ingredients.
4. Preheat a large nonstick skillet over medium-low heat and coat with nonstick spray. Use a quarter-cup measure to cook 2-3 pancakes at a time; cook each pancake for 2 minutes, flip and cook for 2-3 minutes longer, or until golden brown and cooked through.
5. Serve pancakes topped with butter and a drizzle of pure maple syrup.
Pumpkin Yogurt Pancakes
Serves 8 (2 pancakes each)
All you need:
2 cups gluten-free all-purpose flour (or regular all-purpose works too)
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3 eggs
1 cup vanilla Greek yogurt (or plain)
1 cup whole milk
1 cup canned pumpkin puree
Nonstick cooking spray
Pure maple syrup and butter, for serving
All you do:
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and cinnamon.
2. In a separate bowl, whisk the vanilla, eggs, yogurt, milk and pumpkin puree together.
3. Combine the wet ingredients with the dry ingredients.
4. Preheat a large nonstick skillet over medium-low heat and coat with nonstick spray. Use a quarter-cup measure to cook 2-3 pancakes at a time; cook each pancake for 2 minutes, flip and cook for 2-3 minutes longer, or until golden brown and cooked through.
5. Serve pancakes topped with butter and a drizzle of pure maple syrup.