Pumpkin Pecan Pancakes

½ cup oat bran
½ cup flour
1 tablespoon flour
1 tablespoon sugar
2 tablespoon baking powder
½ cup pumpkin filling
½ teaspoon vanilla
1 cup plain yogurt
2 tablespoons chopped roasted pecans
¼ cup vegetable oil
4 each egg whites, whipped stiff

Combine all of the dry ingredients. Set aside.

Combine all wet ingredients, except eggs, and mix together with dry ingredients. Fold in egg whites, being sure not to over-mix.

Preheat a griddle to medium-high heat and drop approximately ¼ cup mix onto griddle (keep pancakes about 2 inches from each other). Cook for 3 to 4 minutes and flip. Cook for an additional 3 minutes. Serve with maple syrup and butter.

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