Pumpkin Pancakes
Besides using some canned pumpkin, you can add some chopped apple, or dried fruit if you like. These taste great with some warm syrup.
Ingredients
1 cup all-purpose flour
1/4 cup packed brown sugar
1 1/2 tsp. baking powder
Dash of salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1 egg, lightly beaten
1 T. vegetable oil
1 cup skim milk
1/3 cup pureed pumpkin
Instructions
Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Let stand for five minutes.
Scoop batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked.
Makes 8-10 pancakes
Nutritional Analysis
Serving Size: 2 pancakes
Calories: 226
Total Fat: 5 gm
Saturated Fat: 0.6 gm
Cholesterol: 53 mg
Fiber: 1.6 gm
Sodium: 100 mg
