Very colorful flavorful, healthy pancakes and beta-carotene rich which may reduce the risk of developing certain types of cancer and offer protection against heart disease!
- 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.