3tablespoonsalmond milk (you can use regular whole milk, if that's what you have/prefer)
2tablespoonsmaple syrup
1/2teaspoonsalt
1teaspoonpumpkin pie spice
1teaspoonvanilla extract
2teaspoonsbaking powder
1/2cupoat flour
1/2cupwhole wheat flour
4tablespoonscoconut oil or butter, for the pan
Maple syrup, for serving
Instructions
In a large bowl whisk together the egg yolks, yogurt, pumpkin, milk, maple syrup, salt, vanilla, and baking powder.
Add flours to the wet milk mixture, and stir just to combine; do not over mix! The batter will be thick, so don't worry if there's a lot of clumps left.
Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
With a rubber spatula fold egg whites into flour/yogurt mixture, stirring until fully incorporated.
Melt 1 tablespoon of butter or oil in a large skillet over medium-low heat.
Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
Cook pancakes until the edges begin to brown and the top of the batter bubbles (about 4 minutes), then flip and cook for another 2-3 minutes. Repeat for all pancake batter.
Top pancakes with syrup and banana slices, or anything else your heart desires! Serve at once.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature