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How To make Pumpkin Pancakes

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

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