Ingredients:

• 1 cup white 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 pure maple syrup

• 1 tsp vanilla

• 2 tsp oil

• 3 tbsp chopped pecans

• cooking spray

• warmed maple syrup, for topping (extra)

Directions:

1. Mix all dry ingredients (flour, baking powder, salt, cinnamon, pumpkin pie spice) in a bowl.

2. 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. Be sure to not over-mix.

3. Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour ¼ 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 ½ to 2 minutes. Repeat with the remainder of the batter. To serve, top with warmed maple syrup.

Servings: 4 • Size: 2 pancakes

Calories: 234 • Fat: 8g • Carb: 31g • Fiber: 4g • Protein: 10 g • Sugar: 11g • Sodium: 497mg • Cholesterol: 3g