Pumpkin Pancakes

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1 large egg, lightly beaten
• 1 tbsp canola oil
• 1 cup nonfat milk
• 1/3 cup pure pumpkin

Preparation:

Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Leave to stand for five minutes.

For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side.

Makes 8-10 pancakes.

Per two pancake serving: Calories 226, Calories from fat 46, Total fat 5g, Cholesterol 53 mg, Sodium 414 mg, Carbohydrate 40 g, Fiber 1.6g, Protein 4.9g.

Recipe courtesy of http//www.lowfatcooking.about.com