Ingredients
1cupwhite whole wheat flour
2tspbaking powder
¼tspsalt
½tspcinnamon
1tsppumpkin pie spice
1cupbuttermilk
3large egg whites
¼cuppumpkin,canned
2tbsppure maple syrup
1tspvanilla
2tspoil
3tbsppecans,chopped
cooking spray
maple syrup,warmed, for topping
1cupwhite whole wheat flour
2tspbaking powder
1/4tspsalt
1/2tspCinnamon
1tsppumpkin pie spice
1cupbuttermilk
3largeegg whites
1/4cupcanned pumpkin
2tbsppure maple syrup
1tspvanilla
2tspoil
3tbspchopped pecans
Cooking spray
warmed maple syrup (for topping (extra))
Preparation
Mix the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl.
Combine the buttermilk, egg whites, canned pumpkin, 1 tablespoon of maple syrup, oil and vanilla in a bowl, then mix until smooth.
Combine the wet ingredients with the dry, then mix well with a spoon until there are no more dry spots. Fold in the pecans.
Heat a large skillet on medium-low heat, then spray oil to lightly coat.
Pour in ¼ cup of pancake batter.
When the pancake starts to bubble and the edges begin to set, about 2 minutes, flip the pancakes and cook for an additional 1½ to 2 minutes.
Repeat with the remainder of the batter.
Top with warmed maple syrup, serve, and enjoy!
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.
