Cookbook - Breakfast

Pumpkin Pancakes

• 1 1/2 cups all-purpose flour*
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1 1/2 cups fat-free milk
• 1 egg white
• 1/2 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt*
• 1/2 tsp nutmeg
• 1/2 cup canned pumpkin
• 2 tbsp canola oil

Instructions

1. Combine dry ingredients in a large bowl. Combine milk, pumpkin, egg white, and oil.
2. Stir, into dry ingredients just until moistened.
3. Pour batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray. Turn when bubbles form on top. Cook until second side golden brown.
4. Makes 12 pancakes. Two pancakes= 240 calories