Pumpkin Pancake Treats
If Halloween generally leaves your kids wallowing in too much sugar, invite them into the kitchen with you to help make this festive and healthy version of an old favorite.
| 1
|
cup all-purpose flour
| | 1/2
| cup yellow cornmeal
| | 1/4
| cup firmly packed brown sugar
| | 1 1/2
| tsp. baking powder
| | 1/2
|
tsp. nutmeg
| | 1/2
|
tsp. cinnamon
| | 1/4
|
tsp. salt
|
|
|
| 3/4
|
cup canned, or fresh cooked, pumpkin
| | 1 2/3
| cups low-fat buttermilk
| | 2
| tbsp. vegetable oil
| | 2
| whole eggs
| | 1
|
egg white
|
|
Combine the first seven ingredients in a large mixing bowl (flour through salt), and stir well. Combine buttermilk, pumpkin, oil, eggs and egg white; stir well. Add this to the flour mixture, stirring until smooth. Spoon roughly 1/3 cup batter onto a hot nonstick skillet. Cook about one minute on each side or until done (bubbles will not form on the tops, and the edges may not appear cooked). Makes 12 pancakes.
Nutritional Information
per serving (3 pancakes): | calories:
| 396
| |
| | protein:
| 12.7
| grams
|
| | fat:
| 11.9
| grams
|
| | fiber:
| 2.4
| grams
|
| | carbohydrates:
| 59.8
| grams
|
|
