Pumpkin Pecan Spiced Pancakes

  • 1 cup unsweetened plant-based milk
  • 1/2 cup water
  • 5 T canned pumpkin
  • 2 T canola oil
  • 2 T maple syrup
  • 2 tsp egg substitute
  • 1 cup white whole wheat flour
  • 1 T baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 cup chopped pecans
  • 1 T ground flaxseeds

Directions:

1. Combine plant-based milk, water, pumpkin, canola oil, maple syrup, and egg replacer in a medium bowl.

2. Add white whole wheat flour, baking powder, cinnamon, nutmeg, pecans, and flaxseeds, and stir just until well combined, being careful not to overwork the batter. Let stand for 10 minutes.

3. Heat a griddle on its low setting and spray with nonstick cooking spray. Ladle 1/3 cup pancake batter onto griddle and cook until golden on both sides and cooked through (about 4-5 minutes on each side).

Yield: 8 pancakes

Nutrient Analysis per serving:

Calories: 132; Total fat: 6g; Sat fat: 1 g; Cholesterol: 0 mg; Sodium: 160 mg; Total carbohydrate: 18 g; Fiber: 4g; Sugars: 6g; Protein 4g.