Whole wheat flour: 60g (1/2 cup), Baking powder: 2g (1/2 tsp), Pumpkin pie spice: 4g (1 tsp), Salt: 1g (1/4 tsp), Pumpkin puree: 120g (1/2 cup), Egg: 50g (1 large), Milk (1% fat): 60ml (1/4 cup), Greek yogurt: 30g (2 tbsp), Maple syrup: 15ml (1 tbsp), Vanilla extract: 2ml (1/2 tsp), Pecans: 15g (2 tbsp, chopped, for topping), Olive oil: 5ml (1 tsp for cooking)
1. In a bowl, combine 60g whole wheat flour, 2g baking powder, 4g pumpkin pie spice, and 1g salt. 2. In another bowl, whisk together 120g pumpkin puree, 1 egg, 60ml milk, 30g Greek yogurt, 15ml maple syrup, and 2ml vanilla extract. 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 olive oil. 5. Pour 1/4 cup of batter for each pancake. 6. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes. 7. Serve warm topped with 15g chopped pecans and a small drizzle of maple syrup if desired.
