Name: Pumpkin Pancakes
Yield: 4 servings (serving size: about 2 pancakes, without syrup or honey)
Ingredients: 1/2 cup canned pumpkin; 1/2 cup low-fat vanilla yogurt; 1/4 teaspoon baking soda; 1 large egg yolk; 1/4 cup cake flour; 4 large egg whites; 1/4 teaspoon salt; Cooking spray; Maple syrup or honey

Whisk together pumpkin, yogurt, baking soda, egg yolk, and flour. Whisk egg whites with 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 tops are covered with bubbles and edges are slightly brown (about 3 minutes per side). Drizzle with syrup or honey.

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Pumpkin Pancakes

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