Pumpkin Pancakes

Serves 6

  • 1 cup lowfat milk or buttermilk
  • 1/2 cup Greek style yogurt
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tablespoon grapeseed oil
  • 2 cups gluten free baking mix
  • 1 Tablespoon brown sugar (optional)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • Cooking oil spray

In a bowl, beat together the milk, yogurt, pumpkin puree, egg, and oil. Combine the flour mix, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and nutmeg in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a nonstick skillet or griddle over medium high heat. Coat lightly with cooking oil spray. Ladle he batter onto the griddle, using approximately 3 tablespoons for each pancake. Cook about 4 minutes on first side then flip and cook until evenly browned on both sides.

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