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Whole Wheat Pumpkin Pecan Pancakes Recipe

Name: Whole Wheat Pumpkin Pecan Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup whole wheat flour (I prefer white whole wheat flour); 2 tsp baking powder; 1/4 tsp salt; 1/2 tsp cinnamon; 1 tsp pumpkin pie spice; 1 cup low fat buttermilk; 3 large egg whites; 1/4 cup canned pumpkin; 2 tbsp pure maple syrup; 1 tsp vanilla; 2 tsp canola oil (or coconut oil); 3 tbsp chopped pecans; cooking spray; warmed maple syrup (optional for topping )

Skinnytaste

Made with whole wheat flour, pumpkin puree, pumpkin pie spice, and pecans, these Pumpkin Pancakes are soft, fluffy, and filled with fall flavor. A quick and easy breakfast and the leftovers freeze well too.

Ingredients

1 cup whole wheat flour (I prefer white whole wheat flour)

2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1 tsp pumpkin pie spice

1 cup low fat buttermilk

3 large egg whites

1/4 cup canned pumpkin

2 tbsp pure maple syrup

1 tsp vanilla

2 tsp canola oil (or coconut oil)

3 tbsp chopped pecans

cooking spray

warmed maple syrup (optional for topping )

Method

Mix all dry ingredients (first 5 ingredients) in a bowl.

Combine buttermilk, egg whites, canned pumpkin, maple syrup, oil and vanilla in a bowl and mix until smooth.

Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don't over-mix.

Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter.

When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 minutes. Repeat with the remainder of the batter.

To serve, top with warmed maple syrup.

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