Pumpkin pancakes

Yield: 24 servings

Measure Ingredient
1 \N Egg
1 cup Milk
½ cup Cooked or canned pumpkin
¾ cup Unbleached white flour
¾ cup Whole wheat flour
2 teaspoons Baking powder
1 tablespoon Sugar
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
⅛ teaspoon Ground ginger
2 tablespoons Vegetable oil

Combine all the ingredients in a mixing bowl and stir just until blended. Pour the batter onto a hot griddle that has been lightly oiled. Flip the pancakes over when bubbles break around the edges.

Serve hot with rum-flavored fruit sauce from the Holiday file.

1 four-inch pancake without sauce - 98 calories, 1 bread, ½ fat exchange 15 grams carbohydrate, 3 grams protein, 3 grams fat 58 mg sodium, 96 mg potassium, 24 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

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