Pumpkin Yogurt Pancakes

Description:
Modified my whole wheat yogurt pancake recipe in order to use up some leftover canned pumpkin. Very yummy and satisfying. Its a heavier, moist pancake, goes great with leftover cranberry sauce!

Ingredients:
1/2 C canned pumpkin
1/2 C non fat plain yogurt
2/3 C vanilla flavored almond milk
1/4 t pumpkin pie spice
1/2 t baking powder
1/4 t baking soda
1 C whole wheat flour

Directions:
Stir together the pumpkin, yogurt, milk. Mix together the pumpkin pie spice, baking powder, baking soda and flour. Combine together until mixed. Batter will be thick. Add more almond milk if you prefer.

Heat a non-stick skillet to medium, high. Add in a pat of Smart balance or butter and dollop batter into the pan, forming a circle or any other shape you like. This batter is very thick so watch for the edges to firm and brown before flipping. (You won't see bubbles break the surface.)

Enjoy with your choice of topping.