Pumpkin Pancakes

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Title: Pumpkin Pancakes
Categories: Diabetic, Breads/bm
Yield: 24 servings

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

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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