Pumpkin & Pecan Griddlecakes

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A festive twist to a buttermilk classic, perfect for a holiday morning.



In a large mixing bowl, whisk together Organic Valley Cultured Lowfat Buttermilk, canned pumpkin, egg yolks, honey, and vanilla. Blend in melted butter, and set aside.

In a large mixing bowl, blend together the dry ingredients: flour, spices, baking soda, baking powder, and sea salt. Add dry ingredients to the buttermilk mixture and whisk to combine.
With an electric mixer, beat egg whites in medium bowl until soft peaks form. Fold egg whites into the batter.

Lightly butter large heavy skillet set over medium heat. Using a 1/3 cup measure, pour griddlecake batter onto skillet; cook until bubbles form on top, about 1 1/2 - 2 minutes. Flip griddlecakes and cook until golden brown, about 1 minute or so. Transfer onto plates, or a baking dish in a warmed oven. Sprinkle with chopped pecans and drizzle with pure maple syrup.


May substitute "pumpkin pie spice blend" for the individual spices listed in this recipe.

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