Recipe - Pumpkin Pancakes

Makes 4 Servings (8 pancakes)

Ingredients:

• 1 cup unbleached wheat flour

• 2 tsp. baking powder

• ¼ tsp. baking soda

• 1/8 tsp. ground nutmeg

• 3 Tbs. sugar (or sugar blend)

• ½ tsp. dried orange rind

• 1 egg

• 1 Tbs. canola oil

• ¾ cup low-fat buttermilk

• 1 cup canned pumpkin puree
   

Directions:

1. Combine the first six ingredients in a large bowl. Mix well.

2. Beat together the egg, canola oil and buttermilk.

3. Stir in pumpkin. Add to the dry ingredients and blend well.

4. Coat frying pan with butter-flavored olive oil cooking spray.

5. Heat over medium high heat.

6. Pour a heaping quarter cup batter onto frying pan at a time, making several pancakes at once.

7. When pancakes are bubbly and the bubbles start to burst, turn with a spatula. Cook until golden brown.

8. Repeat cooking process until batter is used up, wiping the pan out and recoating with cooking spray as needed.

9. Top with jam, applesauce, or maple syrup, if desired.

Nutritional Breakdown:
Protein: 12.9%; Carbohydrate 63.3%; Fat 23.8%
Totals Per Serving:
Calories: 200; Protein: 6.6g; Carbohydrate: 32.4g; Fat: 5.4g; Cholesterol: 47mg;
Sodium: 334mg

Source:
FITNESS Rx Magazine - December 2005