Ingredients
1 cup flour
3 Tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 egg
1 cup plain low-fat yogurt
1/4 cup canned pumpkin puree
2 Tbs butter, melted and cooled, plus 1 Tbs for the skillet
Instructions
- 1. Preheat a large nonstick skillet on medium-high heat. In a bowl, stir together all the dry ingredients.
- 2. In a large bowl, beat the egg for 30 seconds. Add yogurt, pumpkin puree, and 2 tablespoons melted butter and beat well.
- 3. Stir in dry ingredients and beat just until combined.
- 4. Grease skillet lightly with butter. Pour 1/4 cup batter per pan-cake; flip with spatula when tops bubble and edges are slightly dry. Cook until other side is golden brown, 2 minutes per side.