Pumpkin Pancakes
The Heartland Spa (Illinois)

½ cup all-purpose flour
½ cup whole wheat flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
1 cup canned pumpkin
1 cup fat-free (skim) milk
2 tablespoons cholesterol-free egg substitute
2 tablespoons canola oil
2 tablespoons honey
½ teaspoon vanilla

In small bowl, combine flours, baking powder and spices. In large bowl, combine pumpkin, milk, egg substitute, oil, honey and vanilla. Pour dry ingredients over pumpkin mixture; stir just until dry ingredients are moistened. Do not overmix. Cover pancake batter; refrigerate 30 minutes to thicken slightly. Lightly grease griddle or large skillet and heat until hot. For each pancake, spoon 2 tablespoons batter onto hot griddle. Cook until bubbles appear on tops of pancakes, then turn them over and continue cooking until golden. Serve immediately.

Yield: 6 servings

Per serving (4 pancakes)
Calories: 157 Fat: 5 g (27% from fat) Protein: 4 g Carbohydrate: 25 g
Cholesterol: 1mg Sodium: 211 mg

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