Pumpkin Patch Pancakes

Pumpkin Patch Pancakes

Ingredients	8 servings	16 servings
Flour, whole wheat	1/2 cup	1 cup
Baking powder	1 tsp	2 tsp
Cinnamon	1/4 tsp	1/2 tsp
Milk, 1% (low-fat)	5 fl oz	1 & 1/4 cups
Applesauce, unsweetened	1 Tbsp	2 Tbsp
Egg	1/2	1
Pumpkin puree, canned	1/4 cup	1/2 cup
Vanilla yogurt, low-fat	1/4 cup	1/2 cup

In a large mixing bowl, combine flour, baking powder and cinnamon.
In separate bowl, mix milk, applesauce, egg, pumpkin puree and yogurt until combined.
Add wet ingredients to flour mixture and stir until moist. Batter may still be lumpy.
Lightly coat griddle or skillet with cooking spray and heat on medium.
Pour batter onto hot griddle (about 2 Tbsp for each pancake).
Cook until bubbles burst, flip and cook until golden on both sides.
We served Pumpkin Patch Pancakes with blueberries and milk for a balanced meal. 

Food for thought: Top with low-fat yogurt and raisins for sweetness or walnuts for a protein-rich breakfast.