Pumpkin-Bacon/Pecan Pancakes
Adapted from Prevention Magazine, a delicious yet heathly breakfast treat.
Yield: 4 servings ( Serving Size: 3 pancakes )
Community Recipe from
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
Ingredients
- 1/2 cup(s) whole wheat flour
- 1/2 cup(s) all-purpose flour
- 3/4 teaspoon(s) baking powder
- 1/4 teaspoon(s) baking soda
- 1/2 teaspoon(s) pumpkin pie spice
- 1/4 teaspoon(s) salt
- 3/4 cup(s) lowfat buttermilk
- 1/2 cup(s) pumpkin puree
- 1 tablespoon(s) oil
- 2 tablespoon(s) honey
- 2-4 strip(s) cooked bacon, crumbled
- 1/4 cup(s) chopped pecans
Preparation
- Mix dry ingredients together in large bowl. Mix wet ingredients then add to flour mixture. Heat griddle to medium, lighted coated with veg. oil. Drop 2 tablespoons full of batter onto hot griddle. Sprinkle with a few crumbled bacon pieces and pecans. Flip when golden brown, cook til golden brown, serve with a drizzle of maple syrup.
November 2012
This recipe is a personal recipe added by Teribaker and has not been tested or endorsed by MyRecipes.
Pumpkin-Bacon/Pecan Pancakes Recipe at a Glance
- COURSE: Breakfast/Brunch
- CUISINE: American - Traditional
- MAIN INGREDIENT: Rice/Grains
- COOKING METHOD: Grill Pan
- OCCASION: Thanksgiving
More Recipes for Main Dishes
-
Best Carrot Cake
Southern Living -
Classic Beef Pot Roast
Cooking Light -
Classic Baked Macaroni and Cheese
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy