I love pumpkin pie, especially from Genesee Bakery. I have had multiple pumpkin pies from different bakeries and this one is the best. It’s one of my top 3 favorite pies, along with apple pie, from Genesee Bakery (of course!). I wish I could tell you I have a healthy recipe for pumpkin pie… buuuuut, I don’t
Pumpkin Pie Yogurt Pancakes
Ingredients
1 1/2 C. white whole wheat flour
3/4 tsp. baking soda
1-2 tsp. pumpkin pie spice
1 1/2 tsp. baking powder
1/2 tsp. sea salt
1 large egg, slightly beaten
1/2 C. skim milk
1 tsp. vanilla extract
1/2 C. no-fat Greek yogurt (or regular no-fat yogurt and let it strain in a cheese cloth in the refrigerator over night)
Directions
1. Add all dry ingredients to a bowl; sift together.
2. In another large bowl, mix together egg, milk, vanilla and yogurt.
3. Add dry ingredients to the wet ingredients and mix until combined.
4. Pour into a non-stick skillet, depending on the size, pour two.
5. Wait until it slightly starts to bubble, then flip and cook for a few more minutes until browned on both sides.
6. While making the rest, I like to pile them on a plate and spread them with butter fresh from the skillet. Otherwise, you can set the oven to bake and the temperature warm (or about 150-200 degrees F) and put them on a oven-proof plate and cover them with foil to keep warm.
When I served mine, I layered it with my absolute favorite berry salad and topped it with a dollop of fresh homemade sugar-free whipped cream! YUM! OH! AND OF COURSE, a french press brewed cup of Blue Mountain coffee. I think I ate too much when I made this, I was so full for the rest of the day; or I just ate a late breakfast… haha, oh well. It was so good, I don’t regret it!
How did you enjoy the pancakes? Did you make the Macedonia?
peace&love
bellissima