Fall Harvest Pumpkin Pancakes

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Thursday, January 01, 2004

Categories:

American/Breakfast

Yield:

9 servings, 2 pancakes each

Ingredients:

1/2 C. canned pumpkin
1 1/2 C. fat-free milk (can add up to 1 3/4 cup milk if batter appears too thick)
2 T. canola oil
1/2 C. egg substitute
2 T. brown sugar
1 tsp. vanilla
1 tsp. pumpkin pie spice
2 1/3 C. reduced-fat baking mix
Butter-flavored cooking spray

Directions:

In a large mixing bowl combine first 7 ingredients (pumpkin through pumpkin pie spice). Stir until well blended. Add baking mix and continue to stir until combined. Preheat oven to 200 degrees. Spray skillet or griddle with cooking spray. Heat skillet or griddle to medium-high heat. Pour 1/4 cupfuls onto hot cooking surface. Cook until edges are dry and flip. Continue to cook until golden brown. Place pancakes in layers separated by foil on baking sheets and put in oven to keep warm.

Tip: Heat 1 1/2 cups sugar-free syrup and 1 T. light margarine in a small saucepan or in the microwave to serve over pancakes. For a special touch stir in 2 T. pecan pieces.

Nutrition Facts:

170 calories, 26g carbohydrate, 5g protein, 5.5g fat, 0.7g saturated fat, 0.7mg cholesterol, 1g dietary fiber, 437mg sodium
Exchanges per serving: 1 1/2 starch, 1/2 fruit, 1/2 fat

Source:

Rachel Cly Vincent, RD/LD, Siegfried Health Club, St. John Medical Center