Yields about 6 four-inch pancakes
for the pancakes:
1 teaspoon vanilla
1 tablespoon milk
1 can (14oz) pumpkin pie filling*
1 cup Super Oats
1 teaspoon baking powder
1 teaspoon cinnamon
2 tablespoons brown sugar
1 pinch of salt
coconut oil (to grease the pan)
for the topping:
⅔ cup plain Greek Yogurt
In a large bowl, whisk together eggs, vanilla, milk, and ⅓ cup pumpkin (reserve remaining pumpkin for the Greek Yogurt). In a separate bowl, mix together the Super Oats, baking powder, cinnamon, brown sugar, and salt. Combine the dry ingredients with the wet. Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop batter onto the griddle, using approximately ¼ cup for each pancake. Cook until lightly brown around the edges and bubbly, flip and lightly brown the other side.
In a small bowl mix the plain Greek Yogurt with ⅓ cup of the remaining canned pumpkin. Serve pancakes hot with a dollop of the pumpkin Greek Yogurt, pomegranate seeds, raspberries, and maple syrup.
* Pumpkin Pie filling is slightly sweetened and also has added spices. You can always use plain pumpkin puree and just add a little maple syrup and cinnamon.