Whole Wheat Pumpkin Pancakes

Serves 10

Ingredients

1 cup Greek fat-free plain yogurt

1 cup water

3 eggs

3/4 cup pumpkin puree

2 tablespoons canola oil

2 teaspoons vanilla extract

2 cups whole-wheat flour

1/3 cup brown sugar

2 tablespoons sucralose

2 tablespoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

Directions

In a medium bowl, combine the yogurt, water, eggs, pumpkin, oil and vanilla. In another medium bowl, combine the flour, brown sugar, sucralose, baking powder, cinnamon and salt. Slowly add the wet ingredients to the dry ingredients and whisk until well-incorporated.

Heat a nonstick sauté pan over medium heat and lightly coat the pan with cooking spray. Pour 1/4 cup of the batter into the pan. Cook the pancake for approximately 2 minutes or until the top surface is bubbly and the edges are slightly brown. Flip the pancake using a spatula and cook for another 2 to 3 minutes. Repeat this process until all of the pancake batter is used.

Nutritional information

Per serving size 8 ounces: 167 calories; 5g total fat; 1g saturated fat; 0g transfat; 2g monounsaturated fat; 56mg cholesterol; 432mg sodium; 27g total carbohydrate; 4g dietary fiber; 7g total sugars; 6g protein.

Ines Beltran

Family & Consumer Sciences Agent UGA Gwinnett Extension Office