Pumpkin-Pecan Pancakes (per 4" cake)

(1)

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 16

Ingredients

1 1/4 c flour1/4 c pecans, chopped & toasted3 Tbsp cornmeal2 tsp baking powder1/2 tsp salt1/2 tsp cinnamon1 c 2% milk1 c pumpkin puree3 Tbsp brown sugar1 Tbsp oil1/2 tsp vanilla2 eggs

Directions

Mix dry ingredients. Separate eggs. Mix wet ingredients, excluding egg whites. Beat egg whites with mixer. Mix dry & wet ingredients together, fold in egg whites.
Use 1/4 c measure to dole pancake batter into pan to cook.
OPTIONAL: add sliced banana to pancakes in pan

Serving Size: Makes 16 4" pancakes

Number of Servings: 16

Recipe submitted by SparkPeople user ZILLYONS.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 91.4
Total Fat: 3.3 g
Cholesterol: 24.3 mg
Sodium: 186.7 mg
Total Carbs: 14.0 g
Dietary Fiber: 0.8 g
Protein: 2.7 g

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Member Reviews

ABBY_B_FIT
This recipe was very good. I used whole wheat flour which made them a little denser but the beaten egg whites helped keeping them on the fluffed side. I added chocolate chips into the ones I served to my son who usually turned his nose up at pumpkin pancakes. He love them! - 1/23/16