Light Pumpkin Pancakes
Yield: 7 to 8 5-inch pancakes
1 ½ cups unbleached all-purpose flour
3 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. pumpkin pie spice
¾ tsp. salt
¼ tsp. cinnamon
1 egg plus
2 egg whites
1 cup skim or nonfat milk
½ cup solid pack pumpkin puree
1 tsp. vanilla
1. Whisk flour, together with baking powder, baking soda, salt, sugar, and spices together in a medium bowl.
2. Make a well in center of the flour mixture. Add egg and egg whites, milk, pumpkin and vanilla. Mix all ingredients together using a wire whisk or a blender, until smooth and set aside.
3. Preheat a non-stick or stick resistant frying pan or griddle sprayed lightly with 99% residue free cooking spray over medium-high heat for 2 to 3 minutes. Pan is ready when a few drops of water sprinkled on surface dance and evaporate quickly.
4. Pour ½ cup batter onto hot surface for each pancake. Cook on first side until bubbles form and begin to burst and edges of pancake begin to dry out. Turn pancake over with a spatula and cook until second side is lightly golden brown. Remove from pan and serve or transfer to warm covered plate until ready to serve. Serve pancakes with warm maple syrup.
Nutritional Information: 1 pancake (without syrup or blueberries) 100 Calories; 1 gram fat; trace saturated fat; 18 milligrams cholesterol; 19 grams carbohydrate; 2 dietary fiber; 4 grams protein; 270 milligrams sodium.
Light Whole-Wheat Pumpkin Pancakes: Replace the ¾ cup of the unbleached flour for whole wheat flour.
Related: Dark Chocolate Chickpea Brownies
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