Skinnytaste · by Gina Homolka★ 4.8 (18)
Whole Wheat Pumpkin Pecan Pancakes
NUTRITION · PER SERVING20M COOK
CAL 12%·PRO 19%
CARBS 35G59% OF CAL
4G FIBER20G OTHER10G TOTAL SUGAR
FAT 8G29% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy whole wheat pancakes studded with pecans and flavored with pumpkin and warm fall spices. Perfect for autumn mornings, with leftovers that freeze beautifully.
mainamericanbaked good🍳 skilletvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup whole wheat flour (I prefer white whole wheat flour)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 cup low fat buttermilk
- 3 large egg whites
- 1/4 cup canned pumpkin
- 2 tbsp pure maple syrup
- 1 tsp vanilla
- 2 tsp canola oil (or coconut oil)
- 3 tbsp chopped pecans
- cooking spray
- warmed maple syrup (optional for topping )
At a glance
PER SERVING · TIME 20M
CAL 12%·PRO 19%
CARBS 35G59% OF CAL
4G FIBER20G OTHER10G TOTAL SUGAR
FAT 8G29% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 283mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 277mg
- Calcium
- 108mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 283MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.