YOUR SOLIN GENERATED RECIPE
Fluffy Whole Grain Pumpkin Pancakes with Spiced Greek Yogurt and Toasted Pecans
Enjoy a delightful twist on traditional pancakes with a seasonal burst of pumpkin flavor, a light whole grain base, and a creamy spiced Greek yogurt topping accented by crunchy toasted pecans. This meal not only boasts irresistible textures and a warm aromatic spice blend but also delivers balanced macros to kickstart your day.
INGREDIENTS
30g ground rolled oats
1/3 cup pumpkin puree (≈80g)
1 large egg
1/4 cup nonfat Greek yogurt (batter)
1/4 cup nonfat milk
1/2 tsp baking powder
1 tsp cinnamon
1/2 cup nonfat Greek yogurt (topping)
1 tbsp toasted pecans
1/2 tsp spice mix (cinnamon & nutmeg) for yogurt
PREPARATION
In a blender or food processor, grind the rolled oats until they become a fine flour.
In a mixing bowl, combine the ground oats, pumpkin puree, egg, nonfat Greek yogurt (for the batter), nonfat milk, baking powder, and cinnamon. Whisk until the batter is smooth.
Preheat a non-stick skillet over medium heat. Lightly spray with cooking spray if needed.
Pour small rounds of batter onto the skillet. Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes. Flip and cook for another 2 minutes until golden and cooked through.
Meanwhile, in a small bowl, mix the remaining nonfat Greek yogurt with the spice mix (cinnamon and a pinch of nutmeg) to enhance the flavor.
Plate the warm pancakes and top with the spiced Greek yogurt. Sprinkle the toasted pecans over the top for a delightful crunch.
Serve immediately and enjoy your nutritious, flavorful, and balanced meal.