1 cup 100% pumpkin puree (unflavored, not pumpkin pie filling)
1 1/2 cup milk, low fat
1 1/2 cup plain Greek yogurt, nonfat
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
1 3/4 cup low-carb baking mix flour (Bob's Red Mill, if using regular flour, use 2 cups)
2 tablespoons baking powder
1/2 teaspoon sea salt
2 teaspoons cinnamon
1 tablespoon pumpkin pie spice
1/2 cup Xylitol (or other sugar replacement of your choice)
2 scoops egg white protein, unflavored
Whisk together all dry ingredients in a large bowl and set aside.
Strain the pumpkin puree in cheesecloth or paper towels to remove the liquid. Then, in a medium mixing bowl, combine all wet ingredients and whisk together by hand until fully incorporated.
Make a well in the dry ingredients and carefully pour the wet mixture into the flour mixture. Fold ingredients together until mixed, being careful not to over-mix. A few small lumps are ok.
Heat a large skillet to medium low heat. Add a small pat of butter and drop 1/4 cups of batter onto skillet, cooking 3-4 pancakes at a time. When bubbles form on the surface of the pancake, flip it over and continue to cook for about 2 minutes.
Repeat this process with all remaining batter.
Place all cooked pancakes on a cooling rack for a few minutes to prevent them from getting soggy. For make ahead/meal prep: once cooled, wrap bundles of three in plastic wrap and then place in a ziplock and refrigerate for use in the next 3-5 days or freeze up to three months.
Makes about 18 pancakes
Top with a splash of syrup, a little butter and a dash of cinnamon. If you aren't as concerned with calories, add a good bit of honey-cinnamon-butter.