Ingredients:

• ¾ cup pureed pumpkin (homemade or canned)
• 2 large eggs
• 2/3 cup milk of choice
• 2 tsp vanilla extract
• 1 Tbsp maple syrup
• 1 ½ cups old fashioned rolled oats
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• ¼ tsp salt

Directions:

1. Add all of the ingredients to a blender and blend on high until smooth, about 30-60 seconds.
2. Heat a non-stick skillet to medium. When the skillet is hot, drop ¼ cup dollops of batter about 1” apart. Cook uncovered until bubbles appear and the edges of the pancakes look dry. Flip the pancakes and continue to cook another 3 minutes. Serve topped with Maple Cream and sliced bananas.

Maple Cream

• 1 pint of nonfat Greek yogurt
• ¼ cup pure maple syrup
• Whisk the yogurt and syrup until smooth.

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