Pumpkin Pancakes

One of My Two Favorite Children (about 1995)

1 cup all-purpose flour                                                                1 large egg, lightly beaten

1/4 cup packed brown sugar                                                     1 tbsp canola oil

1 1/2 tsp baking powder                                                              1 cup nonfat milk

1/4 tsp salt                                                                                        1/3 cup pure pumpkin (canned is fine)

1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1.  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. Leave to stand for five minutes.

2.  For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for about 1-1/2 minutes on second side.  Makes 8-10 pancakes.

Per two pancake serving: Calories 226, Fat 5g (sat 0.6g), Cholesterol 53mg, Sodium 414mg, Carbohydrate 40g, Fiber 1.6g, Protein 4.9g

From About.com


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