3 eggs
1/2 cup pumpkin puree
1/3 cup olive oil
1 tablespoon brown sugar
1 1/2 cups almond milk (regular milk is fine too)
5 ounces plain nonfat Greek yogurt
2 cups whole wheat flour
2 tablespoons baking powder (yes, tablespoons!)
1/2 teaspoon salt
1 heaping teaspoon cinnamon
a pinch of nutmeg, cloves, and/or all spice


1.Whisk the eggs, pumpkin, olive oil, brown sugar, almond milk, and Greek yogurt together until smooth.
2.Add the whole wheat flour, baking powder, salt, and spices. Stir until just combined.
3.Preheat a skillet or griddle to medium high heat. Pour 1/3 cup batter onto the hot griddle and let cook for 3-5 minutes until bubbles rise to the top and the edges look dry. Flip the pancakes and let cook for another 2-3 minutes. Remove and keep warm until ready to serve. Top with butter and maple syrup (or other ideas in the notes section below!) Keep leftovers in the fridge for a few days or freeze them to enjoy later.

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