Pumpkin pancakes a

24 Servings

Ingredients

Quantity Ingredient
1 Egg

Directions

1 c Milk

½ c Cooked or canned pumpkin ¾ c Unbleached white flour

¾ c Whole wheat flour

2 ts Baking powder

1 tb Sugar

¼ ts Ground cinnamon

⅛ ts Ground nutmeg

⅛ ts Ground ginger

2 tb Vegetable oil

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

Recipe By :

From: Kmeade@... (The Me

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