Whole Grain Pumpkin Pancakes

Preparation

1. Spray a griddle with cooking spray or brush lightly with vegetable oil. Heat a griddle over medium heat. 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.
2. In a small bowl, combine the yoghurt, milk, coconut oil, egg yolks and pumpkin. Add the dry ingredients and mix just until combined.
3. In a medium bowl, whisk the egg whites until stiff peaks form. Gently fold into the pancake mixture. Pour 1/4 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.