Whole Wheat Pumpkin Pecan Pancakes

On a chilly October morning, its a good day for these Whole Wheat Pumpkin Pecan Pancakes!. Thank you Skinny Taste

• 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)

• 
  

• Mix flour, baking powder, salt, cinnamon and spice 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.