Ingredients
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1 cup white whole wheat flour
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2 Tsp Baking Powder
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1/4 Tsp Salt
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1/2 Tsp Cinnamon
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1 Tsp Pumpkin Pie Spice
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1 cup buttermilk
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3 large egg whites
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1/4 cup canned pumpkin
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2 Tbsp Pure Maple Syrup
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1 Tsp Vanilla
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2 Tsp Oil
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3 Tbsp Chopped Pecans
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cooking spray
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Warmed Maple Syrup For Topping (extra)
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Directions
Prep Time: 10min | Cook Time: 10min | Serves: 4
If you don’t have pecans you can substitute another nut like walnuts. You might even add some chocolate chips for those chocolate lovers. For gluten free version, you can substitute the flour for equal parts gluten free flour.
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Steps
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1
Done
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Combine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth |
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2
Done
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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. |
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3
Done
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Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. |
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4
Done
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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. |
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5
Done
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To serve, top with warmed maple syrup. |
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6
Done
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7
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8
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9
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10
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11
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12
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13
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14
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15
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