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