Fluffy, warmly spiced, and subtly sweet, these Pumpkin Yogurt Pancakes are higher in protein and fiber than your average pancake, making them a great option for hormone and blood sugar balance. Serve with extra yogurt or eggs for a more balanced breakfast.
1 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1/3 cup canned pumpkin
1/3 cup Greek yogurt (sub thick dairy-free yogurt)
1/4 cup almond milk
2 tbsp maple syrup
1 tsp vanilla
2 tsp pumpkin spice
Heat a large skillet on medium-low heat.
In a medium bowl, whisk together the eggs, pumpkin, yogurt, almond milk, maple syrup, and vanilla.
Add in the oat flour, baking powder, baking soda, salt, and pumpkin spice. Gently stir until just combined.
Lightly coat the pan with coconut or avocado oil.
Pour 1/4 cup of batter onto the pan and cook for about 1-2 minutes on one side. Flip and continue to cook for another minute or 2.
Continue with the rest of the batter.
Plate the pancakes and serve with more yogurt, walnuts or pecans, and maple syrup if desired. Almond butter or apple butter would also be fantastic.