Ingredients:

• 1/2 cup canned pumpkin (not pumpkin pie filling)

• 1/2 cup unsweetened almond milk (or any milk of choice)

• 1/2 cup whole wheat flour (or regular flour)

• 1/4 teaspoon baking powder

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon vanilla extract

• 1 large egg

• 1/4 teaspoon salt

• 1-2 teaspoons honey or maple syrup (optional, for sweetness)

Instructions:

• Prepare the Pancake Batter: In a bowl, whisk together the pumpkin, almond milk, egg, vanilla extract, and honey (if using).
  In a separate bowl, mix the dry ingredients: whole wheat flour, baking powder, cinnamon, nutmeg, and salt.
  

• Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until well combined. Be careful not to overmix.
  

• Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat. Lightly spray with cooking spray or use a bit of butter/oil if desired.
  Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
  

• Serve: Serve with your favorite toppings, such as sugar-free syrup, a dollop of Greek yogurt, or a sprinkle of cinnamon.
  

Smart Points:

• Green Plan: 2 Smart Points

• Blue & Purple Plans: 1 Smart Point only