Pumpkin Pancakes

Ingredients

• 1/2 cup canned pumpkin
• 1/2 cup low-fat vanilla yogurt
• 1/4 teaspoon baking soda
• 1 large egg yolk
• 1/4 cup cake flour
• 4 large egg whites
• 1/4 teaspoon salt
• Cooking spray
• Maple syrup or honey

Preparation

1. Whisk together pumpkin, yogurt, baking soda, egg yolk, and flour. Whisk egg whites with salt; fold into pumpkin mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Spoon in 1/3 cup batter for each pancake. Flip when tops are covered with bubbles and edges are slightly brown (about 3 minutes per side). Drizzle with syrup or honey.