Healthy Pancake Recipe for the Fall

October 31st, 2008

If you like pancakes, you’ll love pumpkin pancakes. Throw in some chopped apple, or a handful of raisins or even some chopped cranberries if you like. Enjoy with warm maple syrup. Prep Time: 15 minutes Cook Time: 15 minutes Ingredients: * 1 cup all-purpose flour * 1/4 cup packed brown sugar * 1 1/2 tsp baking powder * 1/4 tsp salt * 1/2 tsp cinnamon * 1/2 tsp ground ginger * 1/4 tsp nutmeg * 1 large egg, lightly beaten * 1 tbsp canola oil * 1 cup nonfat milk * 1/3 cup pure pumpkin

Preparation:
Whisk flour, sugar, baking powder, salt, cinnamon, ginger and
nutmeg together in a medium bowl. Combine egg, oil, milk and
pumpkin in a small bowl. Stir pumpkin mixture into dry
ingredients. Leave to stand for five minutes.

For each pancake, scoop 1/4 cup of batter on to a hot griddle or
nonstick skillet sprayed with cooking spray. Turn pancakes when
bubbles appear and edges are cooked, after about 2 minutes. Cook
for 1 1/2 minutes on second side.

Makes 8-10 pancakes.

Per two pancake serving: Calories 226, Calories from Fat 46,
Total Fat 5g (sat 0.6g), Cholesterol 53mg, Sodium 414mg,
Carbohydrate 40g, Fiber 1.6g, Protein 4.9g