Whip up and enjoy a stack of these easy, gluten free, Pumpkin Greek Yogurt Pancakes gently spiced with pumpkin spice because ‘tis the season for pumpkin joy!
Ingredients
- 2 1/2 cups rolled oats GF
- 2 tsps pumpkin pie spice
- 2 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup 100% pure pumpkin puree
- 1/2 cup your favorite FAGE Total Yogurt
- 2 eggs
- 1/2 cup milk of your choice
- 3 tbsp maple syrup
Instructions
- Add the rolled oats to a blender or food processor and process until resembling flour.
- Then add oat flour to a bowl.
- Add in the pumpkin pie spice, baking powder and salt and mix well with a wooden spoon/spatula.
- In a separate bowl, beat the two eggs. Then make a "well" in the dry ingredients and add eggs to oat mix. Also add in the pumpkin puree, FAGE Total, milk and maple syrup and mix until wet and dry ingredients are incorporated. The mixture will be thick and will continue to thicken but, I have come to realize that the thicker the mix, the higher the pancakes.
- Grease a pan with oil or butter and place it over a medium flame/heat. When pan is hot, drop 3-4 tablespoons of pancake batter onto it. Cook about 3-4 minutes and then flip and let cook another 3-4 minutes on other side.
- Finish the rest of the batter in this manner. You should have 6 large-ish pancakes or 10 medium to small size ones.
Notes
- The pancake batter will start to thicken through the process, but you don't need to add more milk or water - as I have found that the thicker the batter, the higher the pancakes.
Nutrition
Serving: 1-2 pancakes | Calories: 654kcal | Carbohydrates: 104g | Protein: 28g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 198mg | Sodium: 877mg | Fiber: 12g | Sugar: 27g
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