12 Servings 20 min Cook
1 1/4 Tsp Pumpkin Pie Spice
1 Tbsp Vegetable Oil
1 1/3 Cup Reduced Fat Milk
1 Tbsp Maple Syrups
4 Extra large Egg
4 Tsp Baking Powder
1 Tsp Vanilla Extract
1/4 Cup Butter
3/4 Cup Pumpkin
3/4 Tsp Salt
3 Tbsp Sugar
1 1/4 Cup Wheat Flou
PREPARATION: Separate the eggs, melt the butter.
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.
