whole wheat pumpkin pecan pancakes

Pancake

Whole Wheat Pumpkin Pecan Pancakes

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 )

Directions

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.