Pumpkin Pecan Pancakes So Tasty

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Pumpkin Pecan Pancakes

"These hearty pancakes are tasty and persist with your ribs. The pumpkin and pecan work nicely collectively and the vanilla extract provides a incredible flavor. They taste candy and wealthy, however do not have tons sugar or fat."

Ingredients :

1 half cups entire wheat pastry flour
half cup multigrain hot cereal (uncooked)
1 half of teaspoons baking powder
2 eggs
1 cup milk
3/4 cup pureed pumpkin
3/four cup plain yogurt
2 teaspoons vanilla extract
1/three cup white sugar
half teaspoon salt
3/4 cup finely chopped pecans

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

In a bowl, integrate whole wheat pastry flour, multigrain warm cereal, and baking powder.
In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet components to dry, being cautious no longer to overmix the batter. Fold in pecans.
Heat a lightly oiled griddle or frying pan over medium-high warmth. Pour or scoop the batter onto the griddle, using about 1/four cup for every pancake. Bubbles will start to form in the pancakes. Cook till the edges of the pancakes start to look dry, and a bubble popped near the brink holds its shape. Flip the pancakes over, and maintain cooking until the opposite facet is golden brown. Repeat with ultimate batter, including greater oil to the griddle if vital. Stack the pancakes on a plate and maintain warm till serving. For large batches, preserve pancakes warm in a single layer on a cooling rack located over a baking sheet in a 300 levels F oven (one hundred fifty tiers C).

Notes :

Reynolds® Aluminum foil may be used to hold food wet, cook dinner it calmly, and make clean-up easier.

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