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1
In a large mixing bowl, whisk together the flours, baking soda, salt, cinnamon and nutmeg until well combined.
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2
In second large mixing bowl, whip the egg whites until blended. Add the pumpkin, yogurt, brown sugar and vanilla extract, and whisk until combined.
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3
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.
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4
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.
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5
While the pancakes are cooking, prepare the maple creme. In a small mixing bowl, whisk together the cream cheese and maple syrup until smooth.
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6
To serve, place two pancakes on each plate and top with 2 tbsp of maple creme. Sprinkle 2 tbsp of chopped pecans.
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7
Note: To toast pecans, place them in a dry saute 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.
