ACTIVE: 50 minutes TOTAL: 1 hour
This healthy whole-grain pumpkin pancake recipe produces fluffy cakes with a beautiful
orange hue from pureed pumpkin and light crunch from toasted pecans.
1½ cups white whole-wheat flour
2 teaspoons baking powder
½ teaspoon pumpkin pie spice
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg
1½ cups buttermilk
1 cup pumpkin puree
¼ cup toasted chopped pecans
2 tablespoons canola oil
1 tablespoon sugar
1 teaspoon vanilla extract
1. Whisk flour, baking powder, pumpkin pie spice, baking soda and salt in a large bowl.
Whisk egg, buttermilk, pumpkin, pecans, oil, sugar and vanilla in a medium bowl. Make a
well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.
2. Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking
powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to
make them more tender.
3. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat.
Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake
and pour into the pan (or onto the griddle). Cook until the edges are dry and you see
bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side,
2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray
and reducing the heat as needed.
Calories 201, Fat: 8g (sat 1g), Cholesterol 29mg, Fiber 4g, Total sugars: 6g (added 2g),
Protein 7g, Sodium 334mg, Potassium 213mg, Folate 11mcg, Calcium 155mg.