1 tablespoon unsalted butter
1/2 cup coarsely chopped walnuts
1/4 cup sliced almonds
3 tablespoons pure maple syrup
1 1/2 cups white whole wheat flour*
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/4 cups whole milk
1 cup canned pure pumpkin or mashed cooked pumpkin
1/4 cup light-tasting olive oil
1 teaspoon vanilla extract
1 tablespoon unsalted butter, melted
1. Line small baking sheet with parchment paper. Melt 1 tablespoon butter in medium nonstick skillet over medium heat. Add walnuts and almonds; cook 2 to 3 minutes or until lightly browned, stirring constantly. Add maple syrup; bring to a boil over medium-high heat. Boil 1 1/2 to 3 minutes or until syrup is thickened and nuts are glazed, stirring constantly. Pour onto baking sheet; cool.
2. Whisk flour, sugar, baking powder, cinnamon, nutmeg and cloves in large bowl. Whisk eggs in medium bowl until blended; whisk in milk, pumpkin, oil and vanilla. Pour into flour mixture; whisk just until blended.
3. Heat griddle to 350ºF. or large nonstick skillet over medium heat; lightly brush with melted butter. Pour 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until pancakes are puffed, edges are set and underside is golden brown. Turn and cook 1 1/2 minutes or until underside is golden brown, adjusting heat as necessary. Repeat with remaining batter. Serve pancakes sprinkled with glazed nuts; accompany with additional maple syrup, if desired.
16 (4-inch) pancakes
PER PANCAKE: 165 calories, 9.5 g total fat (2.5 g saturated fat), 4 g protein, 17 g carbohydrate, 30 mg cholesterol, 80 mg sodium, 2.5 g fiber
TIP *White whole wheat flour is made from a new strain of wheat; using it produces baked goods that are lighter-tasting and lighter in color than those baked with regular whole wheat flour. It has the same nutritional profile as regular whole wheat flour.