Pumpkin pancakes
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
Directions
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