"These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin..."
INGREDIENTS
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1/3 cup all-purpose flour
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1/3 cup whole wheat flour
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2 tablespoons sugar
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon pumpkin pie spice
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1/8 teaspoon ground cinnamon
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Dash salt
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1 egg
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1/2 cup fat-free milk
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1/3 cup vanilla yogurt
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1/3 cup canned pumpkin
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1 tablespoon canola oil
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1/8 teaspoon vanilla extract
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Maple syrup