Pumpkin Pancakes

Ingredients

• 0.3 teaspoon baking soda 
• 0.3 cup cake flour 
• 0.5 cup pumpkin canned
• 4 large egg whites 
• 1 large egg yolk 
• 0.5 cup vanilla yogurt low-fat
• 4 servings maple syrup 
• 0.3 teaspoon salt 

Equipment

• frying pan
• whisk

Directions

1. Whisk together pumpkin, yogurt, baking soda, egg yolk, and flour.
2. Whisk egg whites with salt; fold into pumpkin mixture.
3. Heat a large nonstick skillet coated with cooking spray over medium heat. Spoon in 1/3 cup batter for each pancake. Flip when tops are covered with bubbles and edges are slightly brown (about 3 minutes per side).
4. Drizzle with syrup or honey.