Pumpkin Pancakes

24 Servings
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Pumpkin Pancakes Ingredients

1 Egg	1 tb Sugar
1 c Milk	1/4 ts Ground cinnamon
1/2 c Cooked or canned pumpkin	1/8 ts Ground nutmeg
3/4 c Unbleached white flour	1/8 ts Ground ginger
3/4 c Whole wheat flour	2 tb Vegetable oil
2 ts Baking powder

Instructions for Pumpkin Pancakes

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, 1/2 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: GrainsCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Baking Powder

Cinnamon

Egg

Flour

Ginger

Milk

Pumpkin

Sugar

Vegetable oil

Wheat

Diabetic Breads Pancake Egg Ginger Milk Grains

for flavor and categorization

Nice spice and pumpkin flavor. Needed more sugar, which I realize takes it out of the diabetic category. I added a total of 4 tablespoons and I also used melted butter instead of oil. We eat a lot of pancakes at our house and having a reasonably healthy alternative is nice.