| 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
A Message from our Provider:
“The church is prayer-conditioned.”