Whole wheat flour: 60g (1/2 cup), Ground flaxseed: 10g (1 tbsp), Baking powder: 3g (3/4 tsp), Cinnamon: 2g (1/2 tsp), Nutmeg: 1g (1/4 tsp), Salt: 1g (pinch), Pumpkin puree: 60g (1/4 cup), Egg: 50g (1 large), Milk (low-fat): 60ml (1/4 cup), Vanilla extract: 2ml (1/2 tsp), Maple syrup: 10g (1 tbsp, plus more for serving), Olive oil: 5ml (1 tsp, for cooking), Greek yogurt: 60g (1/4 cup, for serving), Pecans: 10g (1 tbsp, chopped, for serving)
1. In a bowl, whisk together 60g whole wheat flour, 10g ground flaxseed, 3g baking powder, 2g cinnamon, 1g nutmeg, and a pinch of salt. 2. In another bowl, whisk together 60g pumpkin puree, 50g egg, 60ml milk, 2ml vanilla extract, and 10g maple syrup. 3. Pour the wet ingredients into the dry ingredients and stir until just combined. 4. Heat a non-stick skillet over medium heat and lightly coat with 5ml olive oil. 5. Pour 1/4 cup portions of batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes. 6. Flip and cook for another 2 minutes, until golden brown. 7. Serve with 60g Greek yogurt, additional maple syrup, and 10g chopped pecans.
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