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.