WHOLE WHEAT PUMPKIN PECAN PANCAKES

234 Cals 10 Protein 31 Carbs 8 Fats
PREP TIME:
10 mins
COOK TIME:
10 mins
TOTAL TIME:
45 mins
YIELD:4 SERVINGS
COURSE:Breakfast, Brunch
CUISINE:American
Whole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans – a perfect lazy autumn Sunday morning breakfast.
INGREDIENTS
1 cup white whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1 cup buttermilk
3 large egg whites
1/4 cup canned pumpkin
2 tbsp pure maple syrup
1 tsp vanilla
2 tsp oil
3 tbsp chopped pecans
cooking spray
warmed maple syrup, for topping (extra)
INSTRUCTIONS
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.
Serving: 2pancakes, Calories: 234kcal, Carbohydrates: 31g, Protein: 10g, Fat: 8g, Saturated Fat: 0.5g, Cholesterol: 3mg, Sodium: 497mg, Fiber: 4g, Sugar: 11gBlue Smart Points:8Green Smart Points:8Purple Smart Points:8Points +:6