Could you use sweet potato puree or mash up a cooked sweet potato and sub it for pumpkin? Sure could! You could even serve this is a savory side with cranberry sauce and turkey (maybe on Thanksgiving morning!).



 

    Serves: 3 servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Oats - 2 cups old-fashioned oats Yogurt - 1 cup plain, fat-free Greek yogurt  Pumpkin\_puree - 1 cup  Honey - ¼ cup  Baking\_soda - 1 teaspoon  Eggs - 2 large  Spices - 1 teaspoon pumpkin-pie spice (or ⅓ teaspoon of cinnamon + ⅓ teaspoon nutmeg + a pinch of ginger) Cooking\_spray  Toppings - unsweetened applesauce or a drizzle of honey (optional)  

## Instructions

Step 1

Add the oats to a blender and blend to a flour-like consistency. 

Step 2

Add Greek yogurt and pumpkin puree and blend until combined. Add baking soda, eggs, and pumpkin pie spice and pulse until eggs are blended. 

Step 3

Heat a frying pan over medium-low heat. Spray pan with cooking spray, drop the batter onto the pan using ¼ cup portions. Cook for 5 minutes or until bubbles form. Flip and cook an additional 1-2 minutes.

Step 4

Top with applesauce or a drizzle of honey and a pinch of cinnamon. 

 

### Notes

## Nutrition Information

  Serving Size: 3 pancakes serving Calories: 419 Calories Fat: 7g Saturated Fat: 2g Carbohydrates: Net Carb: 75 Dietary Fiber: 8 Protein: 18 Sodium: 88  

## Dietary Restrictions

 Vegetarian