How To Make Whole Wheat Pumpkin Pecan Pancakes
Try a healthier, but equally tasteful pancake with our whole wheat pumpkin pancakes! It’s also loaded with crunchy pancakes for a tastier breakfast.
Serves:
Ingredients
- 1cupwhite whole wheat flour
- 2tspbaking powder
- ¼tspsalt
- ½tspcinnamon
- 1tsppumpkin pie spice
- 1cupbuttermilk
- 3large egg whites
- ¼cuppumpkin,canned
- 2tbsppure maple syrup
- 1tspvanilla
- 2tspoil
- 3tbsppecans,chopped
- cooking spray
- maple syrup,warmed, for topping
Instructions
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Mix the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl.
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Combine the buttermilk, egg whites, canned pumpkin, 1 tablespoon of maple syrup, oil and vanilla in a bowl, then mix until smooth.
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Combine the wet ingredients with the dry, then mix well with a spoon until there are no more dry spots. Fold in the pecans.
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Heat a large skillet on medium-low heat, then spray oil to lightly coat.
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Pour in ¼ cup of pancake batter.
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When the pancake starts to bubble and the edges begin to set, about 2 minutes, flip the pancakes and cook for an additional 1½ to 2 minutes.
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Repeat with the remainder of the batter.
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Top with warmed maple syrup, serve, and enjoy!
Nutrition
- Calories: 241.24kcal
- Fat: 8.54g
- Saturated Fat: 1.05g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.54g
- Polyunsaturated Fat: 2.45g
- Carbohydrates: 34.17g
- Fiber: 3.93g
- Sugar: 9.84g
- Protein: 9.24g
- Cholesterol: 2.45mg
- Sodium: 342.38mg
- Calcium: 273.60mg
- Potassium: 312.49mg
- Iron: 1.69mg
- Vitamin A: 39.70µg
- Vitamin C: 1.43mg
How To Make Whole Wheat Pumpkin Pecan Pancakes Recipe
Whole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans – a perfect lazy autumn Sunday morning breakfast.
Serves:
Ingredients
- 1cupwhite whole wheat flour
- 2tspbaking powder
- 1/4tspsalt
- 1/2tspCinnamon
- 1tsppumpkin pie spice
- 1cupbuttermilk
- 3largeegg whites
- 1/4cupcanned pumpkin
- 2tbsppure maple syrup
- 1tspvanilla
- 2tspoil
- 3tbspchopped pecans
- Cooking spray
- warmed maple syrup (for topping (extra))
Instructions
-
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.
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To serve, top with warmed maple syrup.
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