Categories: breakfast, not tried

Ingredients

• 1 cup flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 egg
• 1 cup plain low-fat yogurt
• 1/4 cup canned pumpkin puree
• 2 tablespoons butter, melted and cooled, plus 1 tablespoon for the skillet

Directions

1. Preheat a large nonstick skillet on medium-high heat.

2. In a bowl, stir together all the dry ingredients.

3. In a large bowl, beat the egg for 30 seconds.

4. Add yogurt, pumpkin puree, and 2 tablespoons melted butter and beat well.

5. Stir in dry ingredients and beat just until combined.

6. Grease skillet lightly with butter.

7. Pour 1/4 cup batter per pancake; flip with spatula when tops bubble and edges are slightly dry.

8. Cook until other side is golden brown, 2 minutes per side.

9. Tip: Keep pancakes warm in a 250 degree oven until ready to eat.

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