Ingredients:

• 2 cups low-fat vanilla Fair Cape Free Range™  Yoghurt
• 1/4 cup maple syrup
• 1/4 teaspoon cinnamon
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1 cup Fair Cape Free Range™  Low Fat Milk
• 2 tablespoons melted butter
• 1 egg
• 1/2 cup canned pumpkin
• 1/2 cup low-fat vanilla Fair Cape Free Range™  Yoghurt

Elizabeth Ward, MS, RD)

Servings: 4 (12 pancakes)
Prep Time: 5 minutes
Cook Time: 10-15 minutes

Preparation:

In small mixing bowl, briskly combine vanilla yogurt, maple syrup and cinnamon until yogurt becomes looser texture. Reserve.

Combine flour, sugar, baking powder and cinnamon in a large mixing bowl. In a medium bowl, combine milk, butter, egg, pumpkin and yogurt, mixing well. Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add more milk.

Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden. Serve warm with maple yogurt topping.

Tip: Nutrient-rich pancakes with pumpkin are good for breakfast or dinner.

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