Yield: 24 servings
|½ cup||Cooked or canned pumpkin|
|¾ cup||Unbleached white flour|
|¾ cup||Whole wheat flour|
|2 teaspoons||Baking powder|
|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