By Shakera Williams

Serves: 7 | Time: 30-35 minutes

Warm up your morning with this cozy fall breakfast. These cinnamon pumpkin pancakes will bring some seasonal spice to your day. Made with whole wheat flour, canned pumpkin and Greek yogurt, they’re a wholesome twist on a classic fall favorite. A dash of cinnamon and a pinch of warm spices add just the right amount of flavor. Top them with a bit of syrup and serve with a side of fresh fruit and Greek yogurt for a filling breakfast that will keep you fueled throughout the day. For more information about healthy eating and active living, contact your local LSU AgCenter Nutrition & Community Health agent: https://bit.ly/LSUAgent.

Ingredients:
3 eggs
1/2 cup canned pumpkin
1/4 cup olive oil, plus 1 tablespoon
1 tablespoon brown sugar
1 1/2 cup low-fat milk
10 tablespoons plain Greek yogurt
2 cups whole wheat flour
2 tablespoons baking powder
2 teaspoons cinnamon
A pinch of nutmeg, cloves or allspice

Instructions:
Whisk the eggs, pumpkin, 1/4 cup olive oil, brown sugar, low-fat milk and Greek yogurt together until smooth.
Add the whole wheat flour, baking powder, salt and spices. Stir to combine ingredients.
Lightly grease skillet or griddle with 1 tablespoon olive oil and preheat at medium heat. Pour 1/3 cup batter onto the hot griddle and let cook for 3-5 minutes until bubbles rise to the top and the edges look dry.
Flip the pancake and let cook for another 2-3 minutes. Remove and keep warm until ready to serve.
Repeat steps 3 and 4 until all pancakes are done.
Optional toppings include syrup and fruit.

(Shakera Williams, M.P.H. is Assistant Nutrition Extension Agent- FCS for Webster/Claiborne parishes. Contact her at (318) 371-1371.)