Pumpkin Pecan Pancakes
Makes 4 servings
Macros: 520 cal, fat 12g, carbs 68g, protein 19g, fibre 9g
Ingredients:
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
Directions:
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.
