Pumpkin-Bacon/Pecan Pancakes

Adapted from Prevention Magazine, a delicious yet heathly breakfast treat.

Yield: 4 servings ( Serving Size: 3 pancakes )
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  • 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
  • 2 eggs


  1. 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.
August 2013

This recipe is a personal recipe added by Teribaker and has not been tested or endorsed by MyRecipes.

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