Whole-wheat pumpkin pancakes

Dietitian's tip:

If you want to prepare the batter ahead of time, keep the dry and wet ingredients separate until ready to cook.

To make this plant based, use a yogurt substitute and an egg substitute.

Ingredients

1. 1 cup Greek fat-free plain yogurt
2. 1 cup water
3. 3 eggs
4. 3/4 cup pumpkin puree
5. 2 tablespoons canola oil
6. 2 teaspoons vanilla extract
7. 2 cups whole-wheat flour
8. 1/3 cup brown sugar
9. 2 tablespoons sucralose (Splenda)
10. 2 tablespoons baking powder
11. 1/2 teaspoon cinnamon
12. 1/2 teaspoon salt

Directions

In a medium bowl, combine the yogurt, water, eggs, pumpkin, oil and vanilla. In another medium bowl, combine the flour, brown sugar, sucralose, baking powder, cinnamon and salt. Slowly add the wet ingredients to the dry ingredients and whisk until well-incorporated.

Heat a nonstick saute pan over medium heat and lightly coat the pan with cooking spray. Pour 1/4 cup of the batter into the pan. Cook the pancake for approximately 2 minutes or until the top surface is bubbly and the edges are slightly brown. Flip the pancake using a spatula and cook for another 2 to 3 minutes. Repeat this process until all of the pancake batter is used.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.