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Whole grains, yoghurt and pumpkin come together to create a delicious and healthy fall breakfast.
 Prep Time: 10 minutes
Start to Finish: 25 minutes
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cup whole wheat flour
cup cornmeal
cup wheat germ
teaspoon salt
teaspoon baking soda
tablespoon baking powder
tablespoons sugar
teaspoons pumpkin pie spice
cup Mountain High Plain Lowfat Yoghurt
cup milk
tablespoons coconut oil
eggs, separated
cup pumpkin puree
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Heat a griddle over medium heat. Coat with non-stick cooking spray.
In a large bowl, whisk together the whole wheat flour, cornmeal, wheat germ, salt, baking soda, baking powder, sugar
and pumpkin pie spice. Set aside.
In a small bowl, combine the yoghurt, milk, coconut oil, egg yolks and pumpkin. Mix completely. Pour into the dry ingredients and mix just until combined. Do not overmix.
In a medium bowl, whisk the egg whites until stiff peaks form. Gently fold into the pancake mixture.
Pour 1/4 cupfuls of the mixture onto the hot griddle and cook until bubbles form on the surface. Flip and cook on the other side until browned.
Serve warm.
10 pancakes
Tips:
If you don’t have coconut oil, vegetable oil can be substituted.
Pancakes can be frozen in airtight plastic bags. Reheat in the toaster for an easy, healthy breakfast!
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