Pumpkin Pancakes

Here are the ingredients as listed in the recipe. What I actually used, if different, is listed in parenthesis.

1 cup whole grain flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger (I didn't have ginger, so I used cloves)
1/4 teaspoon salt
1 cup light vanilla soy milk (We don't drink soy, so I used 1% milk with a bit of vanilla extract)
2 scoops vanilla protein powder
1 5-ounce container Greek vanilla bean yogurt (used regular vanilla yogurt)
3/4 cup canned pumpkin
2 extra-large egg whites (used 1 whole large egg)
2 tablespoons butter, slightly melted

In a large mixing bowl, combine the first 7 ingredients and set aside.

In a blender, combine the soy milk and protein powder and blend for 30 seconds. Then pour into a medium bowl. To the protein mixture, add the yogurt, pumpkin, egg whites, and butter and mix well.

Add the liquid mixture to the dry ingredients and stir just until moist. Do not overmix the pancake batter.

Warm a griddle or skillet over medium-low heat. Spray with cooking spray. Ladle the pancake batter onto the griddle, using 1/4 cup batter for each pancake. Let each pancake cook for 2-3 minutes per side.

Yeilds 8 pancakes. Per serving (2 pancakes): 376 calories, 21 grams protein, 53 grams carbohydrates, 10 grams fat.

These were yummy! I asked Ryan to rate it 1 to 5 stars and he gave it 5. :)

I must give credit where credit is due. Got this recipe from "Skinny Chicks Don't Eat Salads."