Servings: 4 • Size: 2 pancakes • Old Points: 5 pts • Points+: 6 pts
Calories: 234 • Fat: 8 g • Carb: 31 g • Fiber: 4 g • Protein: 10 g • Sugar: 11 g
Sodium: 497 mg • Cholesterol: 3 g

Ingredients:

• 1 cup white 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
• 1 tsp vanilla
• 2 tsp oil
• 3 tbsp chopped pecans
• cooking spray
• warmed maple syrup, for topping (extra)

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 warmed maple syrup.