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 whole wheat flour (I prefer white whole wheat flour)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 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 (or coconut oil)
- 3 tbsp chopped pecans
- cooking spray
- warmed maple syrup (optional for topping )
Instructions
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Mix all dry ingredients (first 5 ingredients) in a bowl.
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Combine buttermilk, egg whites, canned pumpkin, maple syrup, oil and vanilla in a bowl and mix until smooth.
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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.
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Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter.
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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.
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To serve, top with warmed maple syrup.
Nutrition
Serving: 2pancakes, Calories: 234kcal, Carbohydrates: 31g, Protein: 10g, Fat: 8g, Saturated Fat: 0.5g, Cholesterol: 3mg, Sodium: 497mg, Fiber: 4g, Sugar: 11g
– WW Points: 7