YOUR SOLIN GENERATED RECIPE
Pumpkin Peanut Butter Yogurt Pancakes
Golden-brown pumpkin pancakes whisked with creamy Greek yogurt and topped with a nutty peanut butter drizzle for a satisfying, protein-packed breakfast.
INGREDIENTS
0.5 cup Mashed Kent pumpkin
0.75 cup High-protein Greek yogurt
2 large Eggs
0.33 cup Oat flour
1 tbsp Unsweetened shredded coconut
1 tsp Stevia
1 tsp Vanilla extract
0.5 tbsp Natural peanut butter
0.25 tsp Sea salt
0.5 tsp Ground cinnamon
0.5 tsp Baking powder
PREPARATION
In a medium mixing bowl, whisk together the mashed Kent pumpkin, 0.5 cup of the Greek yogurt, the eggs, and vanilla extract until the mixture is completely smooth.
Add the oat flour, shredded coconut, stevia, sea salt, cinnamon, and baking powder to the wet ingredients and stir until just combined, being careful not to overmix.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with a small amount of oil or non-stick cooking spray.
Ladle approximately 1/4 cup of batter for each pancake onto the skillet and cook for 3 to 4 minutes, or until small bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden-brown and cooked through.
Serve the pancakes immediately, topped with the remaining 0.25 cup of Greek yogurt and a warm drizzle of the natural peanut butter.