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The Healthy Pumpkin Pancakes of Your Dreams

Ashley Manila
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Ingredients
 

  • 3 large eggs, separated
  • 1/2 cup full-fat Greek yogurt
  • 1/2 cup pumpkin puree
  • 3 tablespoons almond milk (you can use regular whole milk, if that's what you have/prefer)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 cup oat flour
  • 1/2 cup whole wheat flour
  • 4 tablespoons coconut oil or butter, for the pan
  • Maple syrup, for serving

Instructions
 

  • In a large bowl whisk together the egg yolks, yogurt, pumpkin, milk, maple syrup, salt, vanilla, and baking powder.
  • Add flours to the wet milk mixture, and stir just to combine; do not over mix! The batter will be thick, so don't worry if there's a lot of clumps left.
  • Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
  • With a rubber spatula fold egg whites into flour/yogurt mixture, stirring until fully incorporated.
  • Melt 1 tablespoon of butter or oil in a large skillet over medium-low heat.
  • Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
  • Cook pancakes until the edges begin to brown and the top of the batter bubbles (about 4 minutes), then flip and cook for another 2-3 minutes. Repeat for all pancake batter.
  • Top pancakes with syrup and banana slices, or anything else your heart desires! Serve at once.
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