Pumpkin Pancakes - diabetic

[Guest guest]

Pumpkin Pancakes

1 egg

1 cup milk

1/2 cup cooked or canned pumpkin

3/4 cup unbleached enriched white flour

3/4 cup whole wheat flour

2 teaspoons baking powder

1 tablespoon sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

2 tablespoons vegetable oil

 

In a bowl combine all of the ingredients 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. Makes twenty-four 4-inch pancakes. One

pancake = 98 calories.

Exchange Value= 1 Bread Exchange +1/2 Fat Exchange

 

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