Heat a griddle over medium heat. Coat with non-stick cooking spray.

In a large glass or ceramic 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 glass or ceramic 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 ¼ cupful 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.

Makes 10 servings.

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