Pumpkin Pancakes

Leigh Beisch

Nutritional Information

Calories 90
Fat 2 g
Satfat 1 g
Monofat 1 g
Polyfat 0.0 g
Protein 7 g
Carbohydrate 12 g
Fiber 1 g
Cholesterol 55 mg
Iron 1 mg
Sodium 299 mg
Calcium 69 mg

Ingredients

1/2 cup canned pumpkin
1/2 cup low-fat vanilla yogurt
1/4 teaspoon baking soda
1 large egg yolk
1/4 cup cake flour
4 large egg whites
1/4 teaspoon salt
Cooking spray
Maple syrup or honey

Preparation

Whisk together pumpkin, yogurt, baking soda, egg yolk, and flour. Whisk egg whites with salt; fold into pumpkin mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Spoon in 1/3 cup batter for each pancake. Flip when tops are covered with bubbles and edges are slightly brown (about 3 minutes per side). Drizzle with syrup or honey.

Note:

Tracey Seaman,

November 2003