Serve with Lite Syrup.
1 cup all-purpose
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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