Spiced Pumpkin Pancakes

Ingredients

• Pumpkin pie spice

  Spices

  1 ¼ tsp or 2g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ⅓ cup or 325g

• Maple syrups

  1 tbsp or 20g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Vanilla extract

  1 tsp or 4g

• Butter

  Unsalted

  ¼ cup or 57g

• Pumpkin

  Canned, without salt

  ¾ cup or 184g

• Salt

  Table

  ¾ tsp or 5g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Wheat flour

  Whole-grain

  1 ¼ cup or 150g

Directions

1. PREPARATION: Separate the eggs, melt the butter.
2. Whisk flour, sugar, salt, baking powder, and pumpkin pie spice in a large bowl. Then, in another medium bowl, whisk milk, pumpkin, egg yolks, melted butter and vanilla. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.

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