About the Recipe
High-protein, high-fiber pancakes with no protein powder. This healthy breakfast gets its protein from eggs and Greek yogurt.
Ingredients
2 large eggs
¾ cup plain 2-percent-fat Greek yogurt
½ cup canned pumpkin
maple syrup, divided
½ tsp vanilla extract
½ cup whole wheat flour
¼ cup rolled oats
1 tsp baking powder
1 pinch salt
¼ tsp pumpkin pie spice
20 pecan halves, chopped
Preparation
1.In a bowl, beat eggs. Stir in yogurt, pumpkin, 1 tbsp maple syrup, and vanilla.
2. In another bowl, stir together flour, oats, baking powder, salt, and pumpkin pie spice.
3. Add dry ingredients to wet and stir to combine.
4. In a large nonstick skillet coated with cooking spray over medium-low heat, drop a heaping ⅓ cup batter for each pancake. Cook until underside is brown and bubbles form on top, about 3 minutes. Flip and cook about 3 minutes more. Repeat with remaining batter.
5. Top with pecan halves and the remaining maple syrup.
6. Cool leftover pancakes before storing in an airtight container in the fridge up to 3 days, or store leftover batter in an airtight container in the fridge up to 4 days.