You will need a 15-ounce can of pumpkin for this recipe. Take out what you need, refrigerate the rest, and use it in pumpkin custard, a sweet treat without the caloric pie crust. Add raisins, currants, or chopped walnuts to the recipe for additional fiber. Start your day the healthy way, with pumpkin pancakes!
Ingredients
1 cup Heart Smart Bisquick
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1 tablespoon sugar or Splenda
1/2 cup canned pumpkin
2 tablespoons egg substitute
3/4 cup skim milk
Method
Whisk ingredients together in a large batter bowl. Set electric skillet or griddle to 350 degrees. Drop batter onto hot skillet. Turn pancakes over when the tops start to bubble. Serve immediately with warm maple syrup or sugar-free maple syrup.
Article Source: http://EzineArticles.com/expert/Harriet_Hodgson/7963
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