Healthy Cinnamon Roll Pancakes

• flour↗0.5 cup
• bran cereal0.5 cup

  I used All Bran original, measured then crushed

• baking powder↗0.5 teaspoon
• baking soda↗0.5 teaspoon
• pinch of cinnamon
• buttermilk↗1 cup

  I used 1% milk with a little vinegar

• egg whites↗2
• pumpkin puree↗0.25 cup

  can use canned, not pie filling

• light brown sugar↗0.25 cup
• cinnamon↗2 teaspoon
• ground walnuts or bran↗1 tablespoon
• Greek yogurt↗0.5 cup
• honey↗1 tablespoon
• additional walnuts for topping

Step-by-step instructions

1. 1

   Mix the first 7 ingredients (flour through egg whites) until well-combined. Pour 1/4 cup batter on a medium-heat griddle and cook until bubbly; flip and cook again until light golden brown and cooked through.

2. 2

   Stir together pumpkin, brown sugar, and cinnamon. Add ground walnuts or bran if the filling needs to be thicker. Place a in baggie, snip the corner, and spiral filling on the tops of the pancakes.

3. 3

   Whisk Greek yogurt and honey until smooth. Place in a baggie, snip the corner, and drizzle over pancakes in a zigzag pattern. Top with additional walnuts.