Pumpkin Pancakes

1 c. flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon + a pinch of nutmeg

2 eggs

2 Tbsp. butter, melted

1 c. pumpkin puree (or use another winter squash)

1/2 c. plain Greek (or other thick style) yogurt

2 Tbsp. honey

2 tsp. lemon juice

1 tsp. vanilla extract

Combine dry ingredients. Whisk wet ingredients in another bowl. Blend together gently.

Drop heaping spoonfuls onto hot griddle, flip to cook other side.

Serve with warm maple syrup or chunky applesauce.

Tip: For the best results, place the puree in a sieve and allow to drain awhile, or better yet- overnight in the fridge. This will help keep your recipe from getting too soggy.

Recipe created or adapted by Liz Talley, Urban Graze

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