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Pumpkin Pecan Pancakes

Makes 4 servings

Macros: 520 cal, fat 12g, carbs 68g, protein 19g, fibre 9g


1 cup whole wheat flour

2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1 tsp pumpkin pie spice

1 cup buttermilk

3 large egg whites

1/4 cup canned pumpkin

2 tbsp pure maple syrup (in mix) + 2 tbsp on top

1 tsp vanilla extract

2 tsp oil

3 tbsp chopped pecans

non-stick cooking spray


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. To serve, top with 1 tbsp maple syrup per serving.

It you wish to increase the protein macros, add a scoop to your recipe and calculate in MFP if keeping track of macros.

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