I have tons of photos, a restaurant review, and a DIY craft project to share from this weekend, but since I’m rushing out to the Y those will have to wait. For now, I’ll have to post this delicious recipe to hold you over!
Gluten Free Pumpkin Yogurt Pancakes
This recipe is one of those – your call – recipes. The measurements don’t have to be exact. The more or less you add of something, the thicker or thinner the pancake.
For this batch, my bestie used:
1 egg – 3 heaping tablespoons of plain Greek yogurt – 1/2 cup pumpkin puree – 1/8 cup brown sugar – 1/4 cup GF All Purpose Flour – sprinkling of pumpkin pie spice
Whisk the ingredients together and cook the same way you cook pancakes. Check with a spatula on the cooked side to be sure it’s browned before flipping.
I enjoyed mine with a smattering of maple syrup and cinnamon.
AND if you’re having the fall weather that we’re enjoying North Carolina, then these warm pumpkin pancakes are going to hit the spot!