Ingredients
4
4 servings
- •1 cup whole wheat flour
- •⅓ cup canned pumpkin
- •1 egg
- •4 teaspoons white sugar
- •½ teaspoon salt
- •½ teaspoon pumpkin pie spice
- •1 teaspoon baking powder
- •½ cup milk, or more as needed
- •2 tablespoons pecan pieces, or to taste (Optional)
- •1 tablespoon confectioners' sugar, or to taste (Optional)
Instructions
- Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed; the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring; mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon; a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.
- Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes; flip and cook on the other side until edges are firm, another 1 to 2 minutes.
- Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners' sugar on top.
Nutritional Facts
Per 4 servings
- Calories: 190
- Carbohydrate: 32g
- Fat: 5g
- Fiber: 5g
- Protein: 7g
- Sugar: 8g
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