Ingredients
3 tablespoons low-fat Greek yogurt
14 cup buckwheat pancake mix
3 tablespoons water
1 (1 g) packet stevia plus
1 egg white
1 tablespoon pumpkin puree
Method
Sources
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dataset
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Recipes1M
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Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
Rotating stand for smooth cake frosting and decorating
Nutty gluten-free flour — soba noodles, Breton galettes, blini
Wire leveler for perfectly flat cake layers
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In medium sized mixing bowl, combine pancake mix, stevia, and water. Stir thouroughly, and then introduce greek yogurt. Once greek yogurt has been mixed well, add the pumpkin and egg white. Continue mixing for another minute or so. Spray a skillet with a thin layer of Pam, and make sure that the heat is set on medium to low. Drop pancake batter onto skillet by the spoonful until the pancake is of preferred size. Once the pancake begins to bubble, flip. Allow to cook on alternating side for the same amount of time. Place onto plate, and enjoy!