About the Recipe
It's that time of the year where I indulge in pumpkin lattes and pumpkin flavored anything!!! 😊 I try to remain health conscious and stick to lower carb/low sugar options... Whether I'm fooling myself or not, these pancakes do seem healthier and are quite delicious... Look at the ingredients: white whole wheat flour, no refined sugar (it does use maple syrup), no egg yolks, and no butter... I've done them a few times, the kids and hubby enjoy them! Seth enjoys them with chocolate chips… a good 'add-on' if you like chocolate chips in your pancakes!
Ingredients
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 low fat buttermilk
3 large egg whites
1/4 cup canned pumpkin
2 tbsp pure maple syrup
1 tsp vanillas
2 tsp apple sauce
Cooking spray
(Warmed) maple syrup, for topping
Chopped pecans or sliced almonds, for topping
Preparation
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. 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, and chopped pecans or sliced almonds.
Recipe slightly adapted from https://www.skinnytaste.com/whole-wheat-pumpkin-pecan.../