Whole Wheat Pumpkin Pecan Pancakes Recipe
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.
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
warmed maple syrup, for topping (extra)
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