Whole Wheat Pumpkin Pecan Pancakes

Name: Whole Wheat Pumpkin Pecan Pancakes
Total time: 20 min
Yield: 4 porsi
Cuisine: Indonesian
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 )

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.

⏱️ 20 menit 🔪 Persiapan: 10 menit 🔥 Masak: 10 menit 📊 Mudah 👁️ 4 dilihat

👨‍🍳 Mulai Masak

Foto: Skinnytaste

Bahan-bahan

4 porsi

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 )

Langkah-langkah

Mix all dry ingredients (first 5 ingredients) in a bowl.
Combine buttermilk, egg whites, canned pumpkin, 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.