November’s Mouth-Friendly Recipe 2018

Whole Wheat Pumpkin Pancakes Ingredients:

  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup buttermilk
  • 3 large egg whites
  • ¼ cup canned pumpkin
  • 2 tbsp sugar-free maple-flavor syrup
  • 1 tsp vanilla
  • 2 tsp oil
  • Nuts such as walnuts or pecans (optional)
  • Cooking spray

Directions: Mix the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl. Combine the remaining ingredients in a separate bowl, except for the optional nuts, and mix until smooth. Combine the wet and dry ingredients, mixing well. You can fold in walnuts or pecans at this point as well. Heat a large skillet on medium-low heat. To prevent the pancakes from sticking, coat the skillet with cooking spray, and then pour ¼ cup batter into the skillet. When the edges of the pancake begin to set (about two minutes), flip them over and cook for an additional two minutes or so. Repeat with the rest of the batter. Print this recipe Back to articles

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