Simple Cinnamon Pumpkin Pancakes

• eggs↗3
• pumpkin puree↗0.5 cup
• olive oil↗0.33333333333333 cup
• brown sugar↗1 tablespoon
• almond milk (regular milk is fine too)↗1.5 cup
• plain nonfat Greek yogurt↗5 ounce
• whole wheat flour↗2 cup
• baking powder (yes, tablespoons!)↗2 tablespoon
• salt↗0.5 teaspoon
• heaping teaspoon cinnamon1 teaspoon
• a pinch of nutmeg, cloves, and/or all spice

Step-by-step instructions

1. 1

   Whisk the eggs, pumpkin, olive oil, brown sugar, almond milk, and Greek yogurt together until smooth.

2. 2

   Add the whole wheat flour, baking powder, salt, and spices. Stir until just combined.

3. 3

   Preheat a skillet or griddle to medium high heat. Pour 1/3 cup batter onto the hot griddle and let cook for 3-5 minutes until bubbles rise to the top and the edges look dry. Flip the pancakes and let cook for another 2-3 minutes. Remove and keep warm until ready to serve. Top with butter and maple syrup (or other ideas in the notes section below!) Keep leftovers in the fridge for a few days or freeze them to enjoy later.