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Autumn Spiced Pumpkin Pancakes with Maple Yogurt
Autumn Spiced Pumpkin Pancakes with Maple Yogurt

Autumn Spiced Pumpkin Pancakes with Maple Yogurt
Fluffy pumpkin pancakes infused with autumn spices, served with a dollop of maple-flavored yogurt.
Autumn Spiced Pumpkin Pancakes with Maple Yogurt
Ingredients:
1
Servings
  • 150
    g
     pumpkin puree
  • 100
    g
     whole wheat flour
  • 1
    item
     egg
  • 200
    ml
     milk
  • 1
    tsp
     baking powder
  • 1
    tsp
     cinnamon
  • 0.5
    tsp
     nutmeg
  • 2
    tbsp
     maple syrup
  • 100
    g
     greek yogurt
  • 1
    tbsp
     olive oil
Preparation Time: 25 minutes
Autumn Spiced Pumpkin Pancakes with Maple Yogurt
Instructions:
  1. In a bowl, mix pumpkin puree, egg, and milk until smooth.
  2. In another bowl, combine whole wheat flour, baking powder, cinnamon, and nutmeg.
  3. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  4. Heat olive oil in a non-stick pan over medium heat.
  5. Pour batter onto the pan to form pancakes and cook until bubbles form on the surface.
  6. Flip and cook the other side until golden brown.
  7. Mix Greek yogurt with maple syrup in a small bowl.
  8. Serve pancakes warm with a dollop of maple yogurt on top.
Nutrition Per Serving 700 g Per 100g
Energy 800 kcal 114 kcal
Protein 24 g 3.4 g
Fibre 10 g 1.4 g
Salt 1 g 0.1 g
Sugar 30 g 4.3 g
Carbohydrates 110 g 15.7 g
Fat 28 g 4.0 g
  • 150
    g
     pumpkin puree
  • 100
    g
     whole wheat flour
  • 1
    item
     egg
  • 200
    ml
     milk
  • 1
    tsp
     baking powder
  • 1
    tsp
     cinnamon
  • 0.5
    tsp
     nutmeg
  • 2
    tbsp
     maple syrup
  • 100
    g
     greek yogurt
  • 1
    tbsp
     olive oil
1
Servings
0

In a bowl, mix pumpkin puree, egg, and milk until smooth.

In another bowl, combine whole wheat flour, baking powder, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Heat olive oil in a non-stick pan over medium heat.

Pour batter onto the pan to form pancakes and cook until bubbles form on the surface.

Flip and cook the other side until golden brown.

Mix Greek yogurt with maple syrup in a small bowl.

Serve pancakes warm with a dollop of maple yogurt on top.

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