Cinnamon Roll Pancakes
Nutrition Information
  • Serves: 10
  • Serving Size: 2 pancakes
  • Calories: 230
  • Fat: 10
  • Carbohydrates: 34
  • Sodium: 610
  • Fiber: 4
  • Protein: 10
  • Cholesterol: 35
Type: Entree
Cuisine: Breakfast
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 2 cups whole wheat flour
  • 2 tablespoons flaxseeds, ground
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 2 eggs, whisked
  • 3 tablespoons canola oil
  • 2 cups 1% milk
  • ½ cup pumpkin puree
  • ¼ cup brown sugar, packed
  • 1 tablespoon cinnamon
  • 1 ½ cups nonfat plain Greek Yogurt
  • 3 tablespoons brown sugar, packed
  • ½ teaspoon cinnamon
  • 1 ½ teaspoons vanilla extract
  • ½ cup walnuts, chopped (optional)
Instructions
  1. In a large bowl, whisk together flour, ground flaxseeds, salt & baking powder. Stir in eggs, canola oil & milk. Mix until well-combined.
  2. In a small bowl, mix together pumpkin puree, brown sugar & cinnamon. Fill a quart-sized plastic bag with mixture & set aside.
  3. In separate bowl, mix together Greek yogurt, brown sugar, cinnamon & vanilla extract. Set aside.
  4. Heat griddle to medium heat. Once heated, lightly grease surface with olive oil. Scoop ¼ cup batter per pancake onto griddle.
  5. Cut a small hole in the corner of the pumpkin filling. Once batter is bubbly, swirl pumpkin filling in a circular motion onto each pancake. (Be careful not to get too close to the edge). Flip pancakes and cook an additional 2-3 minutes. Remove pancakes from griddle, drizzle with Greek yogurt topping & sprinkle with chopped walnuts. Enjoy with your favorite Canadian bacon or eggs for a balanced breakfast!
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