I am always looking for ways to stuff our kids' food with healthful ingredients. Pancakes in our home are not allowed to be served without fruit, it is just a rule of thumb! :)
1 cup flour
3 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 cup plain low-fat yogurt
1/4 cup canned pumpkin puree
2 tbsp butter, melted and cooled, plus 1 tbsp for the skillet (I like smart balance...doesn't always taste as good as the real deal, but better for our health. booooo, I know)
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 tbsp 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 pancake; flip with spatula when tops bubble and edges are slightly dry. Cook until other side is golden brown, 23 mins per side.