in

Whole Wheat Pumpkin Pecan Pancakes Recipe

Whole Wheat Pumpkin Pecan Pancakes
Whole Wheat Pumpkin Pecan Pancakes
Print

Whole Wheat Pumpkin Pecan Pancakes Recipe

Whole Wheat Pumpkin Pecan Pancakes

Whole wheat buttermilk pancakes made with white whole wheat flour, pumpkin puree, pure maple syrup,  pumpkin spice and pecans – a perfect lazy Sunday morning breakfast.

Ingredients

1 cup white whole wheat flour

2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1 tsp pumpkin pie spice

1 cup buttermilk

3 large egg whites

1/4 cup canned pumpkin

2 tbsp pure maple syrup

1 tsp vanilla

2 tsp oil

3 tbsp chopped pecans

cooking spray

warmed maple syrup, for topping (extra)

Instructions

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

Combine buttermilk, egg whites, canned pumpkin, 1 tbsp 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.

Keywords: Whole Wheat Pumpkin Pecan Pancakes

What do you think?

0 points
Upvote Downvote

Leave a Reply

Your email address will not be published. Required fields are marked *

Loading…

0

Comments

0 comments

Red Pepper Egg-In-A-Hole

Red Pepper Egg-In-A-Hole Recipe

Fruit Crepes