Whole Wheat Pumpkin Pecan Pancakes

Print Recipe
Whole Wheat Pumpkin Pecan Pancakes
Course Breakfast
Cuisine American
Skill Level Easy
Servings
Course Breakfast
Cuisine American
Skill Level Easy
Servings
Instructions
  1. Mix together first 5 ingredients in a bowl. Combine buttermilk, egg whites, canned pumpkin, 1 T. 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 dry spots, but don't overmix. Fold in pecans. Heat a large skillet on medium-low heat. Spray with non-stick spray. Pour 1/4 c. batter into skillet . When the pancake starts to bubble and the edges are set, flip and cook an additional 1.5 - 2 minutes. Repeat with rest of batter. To serve, top with warm syrup.
Share this Recipe
 

Leave a Reply