Pumpkin Spice Pancakes with Cinnamon Honey Yogurt
The inspiration for my pancake breakfast this weekend came from a friend and fellow mountain biker, Lorraine Blancher. She explained to me the other day what she made for breakfast last weekend (Pumpkin Pancakes.. ) and it got my mouth watering! I decided to experiment with my own version yesterday morning and they turned out fantastically… if I do say so myself!
I love yogurt on pancakes so I decided to mix up some plain greek yogurt with honey and cinnamon to top the stack of pumpkin goodness.. I think it adds some great flavour and a cool, creamy texture. YUM!
Ingredients: Pancakes(serves 2)
– 3/4 Cup of pumpkin puree – 3 eggs, separated
– 1 TBS Baking Soda – 1 Cup Oat Flour (or Quinoa Flour)
– 3/4 cup Rice Flour – 1/4 Cup of Almond Milk
– 1/2 TBS Nutmeg & Cinnamon- 1 TSP Salt
– TBS Vanilla
Ingredients: Cinnamon Honey Yogurt
– 1 Cup of Greek Yogurt – 2 TBS Honey
– 1 TBS Cinnaon
In a large bowl, combine all ingredients and only the yolks of the eggs. Whisk the egg whites for about 30 seconds and then fold egg whites into pancake mix. (Lorraine taught me this trick the other day, it makes the pancakes extra fluffy! Thanks Lorraine!)
In a large skillet on medium-high heat, melt a TBS of butter (or coconut oil.) Add a ladle sized scoop of pancake mix to the pan and cook until golden on both sides. Once cooked, plate with a heaping dollop of Cinnamon Honey Yogurt and fresh chopped walnuts. This dish is wonderful on its own, or with warmed maple syrup.