Healthy Pumpkin Blueberry Pancakes with Maple Cinnamon Greek Yogurt
I had some pumpkin puree leftover from baking pumpkin cookies recently and decided to use it up in some pumpkin pancakes for my breakfast this morning.
This recipe is so simple, quick and full of pumpkin flavor. I like to always have some sort of protein in the morning, so decided to top the pancakes with some greek yogurt flavored with cinnamon and maple syrup.
I also like to have some fresh fruit for breakfast, so I put some fresh blueberries into the pancake batter. They add a nice freshness and texture to the pancakes.
Pumpkin has a short season, so take advantage of it and make these pancakes ASAP! They are so delicious and a nice treat to have on a fall morning.
Healthy Pumpkin Blueberry Pancakes with Maple Cinnamon Greek Yogurt:
(recipe adapted from: http://revyourweek.com)
1 cup whole wheat pastry flour
1 1/2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup unsweetened almond milk
1/2 cup pumpkin puree
1 tablespoon coconut oil, melted
1 tablespoon apple cider vinegar
3/4 cup fresh blueberries
Maple Cinnamon Greek Yogurt:
1/2 cup plain greek yogurt
1 tablespoon maple syrup
1 teaspoon cinnamon
- In a large bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt.
- In a separate bowl combine the almond milk, pumpkin puree, egg, coconut oil and apple cider vinegar.
- Stir the wet ingredients into the dry and mix until incorporated. Fold in the blueberries.
- Heat a large skillet over medium heat and spray with some coconut oil non-stick spray. Spoon 1/4 cup of batter onto the skillet and cook until bubbles start to form. Flip and cook for about 2-3 more minutes.
- In a small bowl combine the greek yogurt, maple syrup and cinnamon. Top the pancakes with the greek yogurt mixture and enjoy!