Whole Wheat Pumpkin Pecan Pancakes
Made with whole wheat flour, pumpkin puree, pumpkin pie spice, and pecans, these Pumpkin Pancakes are soft, fluffy, and filled with fall flavor. A quick and easy breakfast and the leftovers freeze well too.
Foto: Skinnytaste
Ingredients
- 1 cup whole wheat flour (I prefer white whole wheat flour)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 cup low fat buttermilk
- 3 large egg whites
- 1/4 cup canned pumpkin
- 2 tbsp pure maple syrup
- 1 tsp vanilla
- 2 tsp canola oil (or coconut oil)
- 3 tbsp chopped pecans
- cooking spray
- warmed maple syrup (optional for topping )
Steps
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Mix all dry ingredients (first 5 ingredients) in a bowl.
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Combine buttermilk, egg whites, canned pumpkin, maple syrup, oil and vanilla in a bowl and mix until smooth.
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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.
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Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| whole wheat flour | 1 cup | - | - |
| baking powder | 2 tsp | $0.50/100g | $0.05 |
| salt | 0.25 tsp | - | - |
| cinnamon | 0.5 tsp | - | - |
| pumpkin pie spice | 1 tsp | - | - |
| low fat buttermilk | 1 cup | - | - |
| egg whites | 3 large | - | - |
| canned pumpkin | 0.25 cup | - | - |
| pure maple syrup | 2 tbsp | - | - |
| vanilla | 1 tsp | - | - |
| canola oil | 2 tsp | - | - |
| chopped pecans | 3 tbsp | - | - |
| cooking spray | - | - | - |
| warmed maple syrup | - | - | - |
*Estimated market prices, may vary by region
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