Pumpkin Pancakes
Serve with Lite Syrup.

Servings: 15 pancakes

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup egg substitute
• 1 cup skim milk
• 1/2 cup cooked pumpkin or canned pumpkin
• 2 tablespoons vegetable oil

Combine all dry ingredients in a bowl.

In another bowl, whisk the egg substitute, milk, pumpkin, and oil. Stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot lightly oiled nonstick griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden.
Serve with syrup.

Per Pancake: : 72 Calories; 3g Fat (35.6% calories from fat); trace Saturated Fat; 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 232mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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