Pumpkin Patch Pancakes

Ingredients:

1/2 cup whole wheat flour

1 tsp. baking powder

1/4 tsp. ground cinnamon

5 fl oz. 1% (low-fat) milk

1 Tbsp. unsweetened applesauce

1/2 egg(s)

1/4 cup canned pumpkin puree

1/4 cup low-fat vanilla yogurt (less than 3.83 gm sugar per oz)

Directions:

In a large mixing bowl, combine flour, baking powder and cinnamon. In separate bowl, mix milk, applesauce, egg, pumpkin and yogurt until combined. Add wet ingredients to flour mixture and stir until moist. Batter may still be lumpy. Lightly coat griddle or skillet with cooking spray and heat on medium. Pour batter onto hot griddle (about 2 Tbsp for each pancake). Cook until bubbles burst, flip and cook until golden on both sides.

Yield: 8 pancakes
Serving Size: One pancake is a grain serving for a 3-5 year old for breakfast.
Credit: CACFP Menu Planning Guide, Team Nutrition