WW Points: 6
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 cup brown sugar – (firmly packed)
1 1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup canned or fresh cooked pumpkin
1 2/3 cups low-fat buttermilk
2 tablespoon 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).
This recipe yields 12 pancakes for 4 servings.
Nutritional Analysis: 281 Calories; 10g Fat (32.4% calories from fat); 9g Protein; 38g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 366mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates.
Source: Advocate Health Care’s Recipes for Health, provided by http://www.madsrecipes.com/
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