Pumpkin Pancakes I

Pumpkin Pancakes

1 egg 1 cup milk 1/2 cup cooked or canned pumpkin 3/4 cup unbleached enriched white flour 3/4 cup whole wheat flour 2 teaspoons baking powder 1 tablespoon sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger 2 tablespoons vegetable oil

In a bowl combine all of the ingredients 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.

Makes twenty-four 4-inch pancakes.

One pancake = 98 calories

Exchange Value= 1 Bread Exchange +1/2 Fat Exchange

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 * Healthy Recipes For Diabetic Friends Y-Group