So now I have all this pumpkin pie puree…. what to do with it?! I was craving pancakes for lunch so I whipped up a batch of these yummy treats! They are made with Greek yogurt and they almost remind me of a thicker version of the breakfast crepes my boyfriend makes, which is a little denser and gooey-er than a regular pancake. I used a gluten free flour mix, but I think any type of flour would work in this recipe.
What You Need:
- 1 egg
- 3 tablespoons of plain Greek yogurt
- 1/2 cup pumpkin puree
- 1/8 cup brown sugar
- 1/4 cup GF All Purpose Flour
- sprinkling of pumpkin pie spice
What You Do:
Whisk the ingredients together and scoop onto a medium to low pan that has been greased up, either with cooking spray or butter. You will want to grease your pan, these babies are sticky! Scoop about 1/4 cup of batter per pancake, i cooked two at a time. Check with a spatula on the cooked side to be sure it’s browned before flipping. Serve with maple syrup and cinnamon!