Pumpkin Protein Pancakes

Ingredients

• 1 egg
• 1/4 cup plus 2 Tablespoons liquid egg whites (6 Tablespoons total)
• 1/2 teaspoon vanilla extract
• 1/4 cup pumpkin puree
• 3/4 teaspoon pumpkin pie spice
• 1 medium very ripe banana, thoroughly mashed
• 1/2 cup old fashioned oats
• 1/4 cup white sweet sorghum flour
• 1/2 cup vanilla Greek yogurt

Directions

1. Beat egg and whites together in a medium bowl. Add vanilla, pumpkin, and pumpkin pie spice and whisk to combine. Add mashed banana and whisk again. Add oats and sorghum flour and stir well.
2. Spray a skillet or griddle with nonstick spray. Heat on medium to medium-high heat.
3. Use a quarter-cup measuring cup to add batter to the skillet for each pancake. You may need to spread out the batter with the back of a spoon or spatula.
4. Flip carefully when the bottom is golden brown. Be patient!
5. Remove when both sides are done.
6. Top a stack of the pancakes with a dollop of vanilla Greek yogurt and sprinkle with extra pumpkin pie spice.

Thanks to Lauren Harris-Pincus, MS, RDN, who developed this recipe in partnership with the United Sorghum Checkoff Program. This recipe was provided courtesy of our partner Kansas Grain Sorghum.

More Great Pumpkin Recipes

Pumpkin Pie Squares with Cinnamon Sugar Yogurt Topping

Pumpkin Soup

Pumpkin Spice Energy Bites