2 cups flour
1/3 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 eggs
2 cups plain yogurt
1/2- 1 cup canned pumpkin puree
2 tbs canola oil
In a medium sized bowl, stir together all dry ingredients. In another large bowl add eggs, yogurt, pumpkin puree, and two tablespoons oil. Beat well. Stir in dry ingredients until just combined. Then just cook your cakes! These are light and fluffy and kind of remind me of the pancakes I made with ricotta. I was looking for a use for all my yogurt so this was perfect. This recipe makes a lot of pancakes, but we love leftovers at our house. They freeze and refrigerate great!
They were delicious!! I can't wait to have them again!!! :)
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