Pumpkin Pancakes

Here is the first as promised from 500 fatfree recipes. I made them
Saturday morning. Cook them slowly. They get a little darker than plain
pancakes because of the pumpkin.

Recipe: Pumpkin Patch Pancakes
Servings: 4
Serv. Size: 2 Piece (6" Diam.)
Prep. Time: 0:20

Portion Ingredient
******* **********

1 Cup(s) All purpose flour
2 teaspoon(s) Baking powder
2 Tablespoon(s) Sugar brown
1/4 teaspoon(s) Nutmeg
1/4 teaspoon(s) Ginger, ground
1 Tablespoon(s) Apple butter
2 Large Egg white
1 Cup(s) Milk skim
1/2 Cup(s) Pumpkin puree

Sift dry ingredients into large bowl. Stir in milk,
pumpkin, and apple butter. In seperate bowl, beat egg
whites into stiff peaks. Gently fold beaten whites into
batter. Spoon 1/3 cup batter for each pancake. Brown and
flip, etc.

Nutritional Analysis

Calories ( 204 cal) Vitamin D ( 25 IU )
Protein ( 7.9 g ) Thiamine (0.22 mg )
Carbohydrate ( 42 g ) Riboflavin (0.33 mg )
Total Fat (0.68 g ) Niacin (1.95 mg )
Saturated Fat (0.26 g ) Vitamin B6 ( 0.1 mg )
Mono-Unsaturated (0.12 g ) Folate ( 20 mcg)
Poly-Unsaturated (0.15 g ) Sodium ( 281 mg )
Cholesterol ( 1 mg ) Calcium ( 236 mg )
Dietary Fiber (2.35 g ) Magnesium ( 39 mg )
Caffeine ( 0 mg ) Potassium ( 384 mg )
Vitamin A (2055 RE ) Iron ( 2.8 mg )
Vitamin C ( 4.4 mg ) Zinc ( 0.6 mg )

Calories from Protein: 15 % Carbohydrate: 82 % Fat: 3 %