Pumpkin Greek Yogurt Pancakes

French Kiss Cook

Add Greek yogurt and pumpkin puree to a pancake batter with warm spices.

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Temps de préparation 12

Temps de cuisson 13

Temps total 25

Type de plat Brunch, Petit-déjeuner

Type de Cuisine Americain

Portions pancakes

Calories 193 kcal

Ingrédients

Dry Ingredients

1½ cup All Purpose Flour
1 tablespoon Baking Powder
2 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Salt

Wet Ingredients

1 cup Pumpkin Puree
¼ cup Brown Sugar
2 large Eggs
½ cup Greek Yogurt
1 cup Milk
2 tablespoon Butter for cooking

Instructions

Mix together in a smaller mixing bowl, the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
1½ cup All Purpose Flour, 1 tablespoon Baking Powder, 2 teaspoon Cinnamon, ½ teaspoon Nutmeg, ¼ teaspoon Salt
Combine in a large mixing bowl, the pumpkin puree, brown sugar, and eggs. Whisk until smooth. Whisk in the Greek yogurt, followed by the milk.
1 cup Pumpkin Puree, ¼ cup Brown Sugar, 2 large Eggs, ½ cup Greek Yogurt, 1 cup Milk
Add the bowl of dry ingredients into the large bowl of wet ingredients. Use a rubber spatula or a whisk to gently bring the ingredients together without overmixing. Batter will be a little lumpy, as long as there are no visible dry ingredients left.
Heat up a griddle to 350F or a large non-stick frying pan to medium heat. Apply non-stick spray to the griddle or melt on some butter. Scoop up ½ cup of batter per pancake. Cook until bubble start to form and bottom is golden. Flip and cook for another 2 minutes or golden.
2 tablespoon Butter

Video

Faits nutritionnels

Calories: 193kcalGlucides: 30gProtéines: 7gMatières grasses: 5gLipides saturés: 3gGraisses polyinsaturées: 0.5gGraisses monoinsaturées: 1gLipides trans: 0.1gCholéstérol: 58mgSodium: 292mgPotassium: 182mgFibre: 2gSucre: 10gVitamine A: 4973IUVitamine C: 1mgCalcium: 170mgFer: 2mg

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