Ingredients
Canned pumpkin
Low-fat vanilla yogurt
Baking soda
1 large egg yolk
Cake flour
4 large egg whites
Cooking spray
Maple syrup or honey
Directions
- Whisk together 1/2 cup pumpkin, 1/2 cup yogurt, 1/4 teaspoon baking soda, egg yolk, and 1/4 cup flour. Whisk egg whites with 1/4 teaspoon salt; fold into pumpkin mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Spoon in 1/3 cup batter for each pancake. Flip when top bubbles and edges are slightly brown (about 3 minutes per side).
- Drizzle with honey or syrup.
Serves 4
