| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Diabetic, Breads/bm | 24 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 1 | c | Milk |
| 1/2 | c | Cooked or canned pumpkin |
| 3/4 | c | Unbleached white flour |
| 3/4 | c | Whole wheat flour |
| 2 | ts | Baking powder |
| 1 | tb | Sugar |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Ground nutmeg |
| 1/8 | ts | Ground ginger |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
Combine all the ingredients in a mixing bowl and stir just until blended. Pour the batter onto a hot griddle that has been lightly oiled. Flip the pancakes over when bubbles break around the edges. Serve hot with rum-flavored fruit sauce from the Holiday file. 1 four-inch pancake without sauce - 98 calories, 1 bread, 1/2 fat exchange 15 grams carbohydrate, 3 grams protein, 3 grams fat 58 mg sodium, 96 mg potassium, 24 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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