1 c. buttermilk (see note below)
3 eggs (2 egg whites + 1 whole egg)
¼ c. canned pumpkin
1 Tbls. pure maple syrup
1 t. vanilla
2 t. canola oil (more for frying)
1-1/4 c. whole wheat pastry flour
2 t. baking powder
¼ t. salt
½ t. cinnamon
1 t. pumpkin pie spice
2 Tbls. chopped pecans
Breakfast syrup for serving
Combine buttermilk, egg and egg whites, canned pumpkin, maple syrup, oil and vanilla in a bowl. Mix until smooth.
Add flour, baking powder, salt, cinnamon and pumpkin pie spice. Fold in pecans. Don’t over mix.
Heat a large skillet or electric griddle on medium-low heat. Lightly coat with a little canola oil. Pour ¼ cup batter onto skillet or griddle; when the tops start to bubble and edges begin to set, about 2 minutes, then flip the pancakes and cook an additional 1-1/2 to 2 minutes. Repeat with remainder of the batter.
Serve with breakfast syrup.