Whole Wheat Pumpkin Pecan Pancakes

Whole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans – a perfect lazy autumn Sunday morning breakfast.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix all dry ingredients (first 5 ingredients) in a bowl.

Step 2

Combine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth.

Step 3

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.

Step 4

Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter.

Step 5

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.

Step 6

To serve, top with warmed maple syrup.

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