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Enjoy this recipe from Delicious Recipes for Diabetics.
Submitted by: Paula Johnson from Center City, MN
1 c. whole-wheat flour
1 T. sugar
2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1 c. skim milk
1/2 c. canned pumpkin
2 eggs, separated and divided
1-1/2 T. oil
In a large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon. In a separate bowl, blend together milk, pumpkin, beaten egg yolk and oil. Add pumpkin mixture to flour mixture all at once, stirring until just blended. Beat egg whites until stiff peaks form, then gently fold into pancake batter. Spoon 2 to 3 tablespoons batter onto a griddle sprayed with non-stick vegetable spray. Cook until bubbles begin to form around edges; turn and cook until second side is golden. Makes 2 dozen, serves 6.
Nutrition Per Serving: 153 calories, 6g fat, 1g sat fat, 63mg cholesterol, 142mg sodium, 21g carbohydrate, 3g fiber, 5g sugars, 6g protein. Exchanges: 1 starch; ½ med fat meat; ½ vegetable; ½ fat
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In a large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon. In a separate bowl, blend together milk, pumpkin, beaten egg yolk and oil. Add pumpkin mixture to flour mixture all at once, stirring until just blended. Beat egg whites until stiff peaks form, then gently fold into pancake batter. Spoon 2 to 3 tablespoons batter onto a griddle sprayed with non-stick vegetable spray. Cook until bubbles begin to form around edges; turn and cook until second side is golden. Makes 2 dozen, serves 6.
Nutrition Per Serving: 153 calories, 6g fat, 1g sat fat, 63mg cholesterol, 142mg sodium, 21g carbohydrate, 3g fiber, 5g sugars, 6g protein. Exchanges: 1 starch; ½ med fat meat; ½ vegetable; ½ fat
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