Pumpkin Pancakes with Maple Crème
This delectable breakfast treat is only 300 calories for two pancakes with toppings!


Ingredients:
Pancakes
• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 3/4 tsp baking soda
• 1/4 tsp kosher salt
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 3 egg whites
• 3/4 cup canned 100 percent pure pumpkin puree
• 3/4 cup nonfat, plain yogurt
• 2 tbsp packed brown sugar
• 2 tsp vanilla extract
Maple Crème
• 4 oz. (1/2 cup) reduced-fat cream cheese, room temperature
• 1/4 cup pure maple syrup
Topping
• 3/4 cup toasted pecans, roughly chopped
Instructions:
In a large mixing bowl, whisk together the flours, baking soda, salt, cinnamon and nutmeg until well combined. In a second large mixing bowl, whip the egg whites until blended. Add the pumpkin, yogurt, brown sugar and vanilla extract, and whisk until combined. Pour the wet ingredients over the dry ingredients and stir together gently until just combined and smooth (no dry streaks should remain), taking care not to over mix. If time allows, let batter rest for 10 minutes.
Liberally coat a large skillet or griddle with oil spray and preheat it over medium heat. When the pan is nice and hot (after about 2 minutes) ladle 1/4 cup batter per pancake onto the surface. The batter will be thick, so it may help to spread it out with the back of a spoon. Cook the pancakes until they are golden brown, about 2 to 3 minutes per side. Recoat the pan with oil spray between batches to prevent the pancakes from sticking.
While the pancakes are cooking, prepare the maple crème. In a small mixing bowl, whisk together the cream cheese and maple syrup until smooth.
To serve, place two pancakes on each plate and top with 2 tbsp of maple crème. Sprinkle 2 tbsp of chopped pecans.
Note: To toast pecans, place them in a dry sauté pan over medium heat and toast, stirring or shaking the pan frequently, until they are lightly browned, about 5 minutes. Or spread the nuts out on a toaster oven tray and toast for 3 to 4 minutes.