Pumpkin Pecan Pancakes

1-1/2 cups whole wheat flour

1/2 cup multigrain hot cereal (uncooked)

1-1/2 tsp. baking powder

2 egg whites

1 cup skim milk

3/4 cup pureed pumpkin

3/4 cup plain fat free greek yogurt

2 tsp. vanilla extract

1/3 cup white sugar or sugar substitute

1/2 tsp. salt

Top each pancake with 1/4 c. low fat cottage cheese and 1/2 T chopped pecans

In a bowl combine flour, hot cereal, and baking powder. In a second bowl, beat egg whites and combine with milk, pumpkin, yogurt, vanilla extract, sugar, and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in pecans, or reserve nuts for topping. Heat a lightly oiled griddle over medium high heat. Pour the batter onto the griddle making 12/ 6" pancakes. Cook until done, top with cottage cheese, pecan and a spash of pure maple syrup, yum!

Each pancake with topping is about 160 calories, 4.5g. fat (mostly good fat, from the nuts) 12g. protein, and 19g. carbs

I loved these thanks Katheryn.