Pumpkin Pancakes for 6

[Guest guest]

Pumpkin Pancakes

 

1-1/2 cups all purpose flour

1/2 cup whole wheat flour

2 TB brown sugar

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1-1/2 cups fat free milk

1/2 cup canned pumpkin

1 egg white, lightly beaten

2 TB canola oil

 

In a large bowl, combine the first eight ingredients.

 

Combine the milk, pumpkin, egg white and oil; stir into dry ingredients just

until moistened.

   

Pour batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking

spray; turn when

bubbles form on top. Cook until second side is golden brown. 

 

Yield:  6 servings.