Pumpkin Pancakes

Recipe created by Elizabeth Ward on behalf of 3-A-Day^™ of Dairy

Makes 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

For the topping:

2 cups lowfat vanilla yogurt
1 cup raisins

For the pancakes:

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 cup low fat milk
2 tablespoons melted butter
1 egg
1/2 cup canned pumpkin
1/2 cup lowfat vanilla yogurt

Directions

In a small mixing bowl, briskly combine vanilla yogurt and raisins until yogurt becomes looser texture. Reserve. For the pancakes, combine flour, sugar, baking powder and cinnamon in a large mixing bowl.

In a medium mixing bowl, combine milk, butter, egg, pumpkin, and yogurt, mixing well.

Add wet ingredients to flour mixture and stir until just moist. Do not over-mix. Batter may be lumpy. For thinner batter, add milk. Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.

Serve warm, topped with yogurt-raisin mixture and dusting of cinnamon.

Nutritional Facts per serving for individual food recipe

Calories: 490; Fat: 10 g; Saturated Fat: 6 g; Cholesterol: 80 mg; Sodium: 490 mg; Calcium: 45% Daily Value; Protein: 16 g; Carbohydrates: 86 g