|
Pumpkin Pancakes Ingredients: 2 cups baking mix, such as Bisquick 2 tablespoons packed brown sugar 1 tablespoon pumpkin pie spice One 5-ounce can evaporated fat free milk ½ cup canned pumpkin from a 15-ounce can Two eggs, lightly beaten, or egg substitute equal to two eggs 2 tablespoons vegetable oil Maple syrup (optional) Directions: In large bowl, combine the baking mix, brown sugar and pie spice; mix well. Stir in evaporated milk, pumpkin, eggs and vegetable oil, mixing until dry ingredients are just moistened. Heat lightly greased griddle or skillet over medium heat until hot. Pour scant ¼-cup batter onto hot griddle and spread to about 4-inch diameter. Turn pancakes when tops are covered with bubbles and edges look cooked. Cook second sides until golden brown, about 90 seconds per side. Serve warm with maple syrup, if desired. Nutrition note: Pumpkin is high in the health-promoting antioxidant beta-carotene (which forms vitamin A). Canned pumpkin is a convenient way to get the benefits. Recipe makes six servings, three pancakes per serving. Nutrition information per serving (three pancakes): *Note: Nutrition information created with use of real eggs. If you use egg substitute, the cholesterol, fat and saturated fat are reduced significantly. Calories: 282 Total Fat: 12.5g Saturated Fat: 2.6g Protein: 7g Carbohydrate: 35g Cholesterol: 72mg Sodium: 546mg Fiber: 1g
|