Whole Wheat Pumpkin Pecan Pancakes

Whole Wheat Pumpkin Pecan Pancakes

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

Whole Wheat Pumpkin Pecan Pancakes

Servings: 4 • Size: 2 pancakes • Points +: 6 pts • Smart Points: 8

Calories: 234 • Fat: 8 g • Carb: 31 g • Fiber: 4 g • Protein: 10 g • Sugar: 11 g

Original pictures take c4.staticflickr.com site

Sodium: 497 mg • Cholesterol: 3 g

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)

Directions:

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.