Whole Wheat Pumpkin Pecan Pancakes
Crafted from whole wheat flour, luscious pumpkin puree, aromatic pumpkin pie spice, and crunchy pecans, these Pumpkin Pancakes are delightfully soft and airy, bursting with the essence of autumn. They make for a speedy and hassle-free breakfast option, and any extras can be conveniently frozen for future enjoyment.
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Ingredients
- 1 cup whole wheat flour
- 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
- 3 tbsp chopped pecans
- cooking spray
- warmed maple syrup
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
- 1
In a mixing bowl, combine all the dry components (the first five ingredients) thoroughly.
- 2
In a separate bowl, whisk together the buttermilk, egg whites, canned pumpkin, maple syrup, oil, and vanilla extract until the mixture is smooth and uniform.
- 3
Gradually mix the wet ingredients into the dry mixture, stirring with a spoon until there are no visible dry patches. Gently fold in the pecans, being careful not to over-mix the batter.
- 4
Preheat a large skillet over medium-low heat. Lightly spray the surface with cooking oil, then pour in 1/4 cup of the pancake batter.
- 5
Allow the pancake to cook until bubbles form on the surface and the edges begin to firm up, approximately 2 minutes. Flip the pancake and continue cooking for another 1 1/2 to 2 minutes. Repeat this process with the remaining batter.
- 6
When ready to serve, drizzle the pancakes with warmed maple syrup.