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Pumpkin Pancake Treats Categories: low fat, breakfast, pancakes 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 Information Per Serving (3 pancakes): Calories: 396; Protein: 12.7 grams; Fat: 11.9 grams; Fiber: 2.4 grams; Carbohydrates: 59.8 grams. Source: "Advocate Health Care's Recipes for Health at http://www.advocatehealth.com" S(Formatted for MC5): "12-13-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 277 Calories (kcal); 10g Total Fat; (31% calories from fat); 8g Protein; 38g Carbohydrate; 94mg Cholesterol; 359mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Contributor: n/a Yield: 4 servings Preparation Time: 0:00 |
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Replacement Dinnerware Service If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Korner and replace the missing pieces before anyone knows that they were missing! Kathy's Korner Online Sales |
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