Fall Favorites

Whole Wheat Pumpkin Pecan Pancakes

Source: Found on Pinterest

Ingredients

  • 1 c. buttermilk (see note below)
  • 3 eggs (2 egg whites + 1 whole egg)
  • ¼ c. canned pumpkin
  • 1 Tbls. pure maple syrup
  • 1 t. vanilla
  • 2 t. canola oil (more for frying)
  • 1-1/4 c. whole wheat pastry flour
  • 2 t. baking powder
  • ¼ t. salt
  • ½ t. cinnamon
  • 1 t. pumpkin pie spice
  • 2 Tbls. chopped pecans
  • Breakfast syrup for serving

Instructions

Combine buttermilk, egg and egg whites, canned pumpkin, maple syrup, oil and vanilla in a bowl. Mix until smooth.

Add flour, baking powder, salt, cinnamon and pumpkin pie spice. Fold in pecans. Don’t over mix.

Heat a large skillet or electric griddle on medium-low heat. Lightly coat with a little canola oil. Pour ¼ cup batter onto skillet or griddle; when the tops start to bubble and edges begin to set, about 2 minutes, then flip the pancakes and cook an additional 1-1/2 to 2 minutes. Repeat with remainder of the batter.

Serve with breakfast syrup.

NOTE: You can make buttermilk by adding 1 tablespoon white vinegar to 1 cup of milk. Let stand 5 minutes before using.