Pumpkin Bacon Pancakes
"From Prevention Magazine, so these must be healthy, right?"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (138.1 g)
- Calories 258.9
- Total Fat - 10 g
- Saturated Fat - 2.9 g
- Cholesterol - 113.6 mg
- Sodium - 450.1 mg
- Total Carbohydrate - 34 g
- Dietary Fiber - 3.3 g
- Sugars - 11.5 g
- Protein - 10.6 g
- Calcium - 147.9 mg
- Iron - 2 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large bowl, whisk the whole wheat and all-purpose flours, baking powder, pumpkin pie spice, baking soda and salt.
Step 2
In a separate bowl, whisk the buttermilk, pumpkin puree, eggs, honey, and olive oil. Gently stir the buttermilk mixture into the flour mixture.
Step 3
Heat a cast-iron griddle coated with cooking spray over medium heat.
Step 4
In batches, drop heaping tablespoons of batter onto griddle to form 3" pancakes. You will get about 12 total.
Step 5
Cook until bottoms are golden, about 2 minutes. Sprinkle with crumbled cooked bacon (from 2 strips). Flip and cook until bottoms are golden, 2 minutes longer.
Step 6
Keep warm in a 250°F oven. Drizzle with maple syrup.
Tips
No special items needed.
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