Sunday, 16 October 2016

Whole Wheat Pumpkin Pecan Pancakes

On a chilly October morning, its a good day for these Whole Wheat Pumpkin Pecan Pancakes!. Thank you Skinny Taste

  • 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)

  • Mix flour, baking powder, salt, cinnamon and spice 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.

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