Ingredients:

  • 1 cup unbleached all purpose flour
  • 2 tsp baking powder
  • 2 tbs brown sugar, firmly packed
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup skim milk
  • 1/2 cup canned pumpkin puree
  • 1 tbs apple butter
  • 2 egg whites, at room temperature


Directions:

  1. Sift flour, sugar, baking powder, nutmeg and ginger into a large bowl.
  2. Stir in milk, pumpkin and apple butter.
  3. In a seperate bowl, beat egg whites with an electric mixer on high until stiff peaks form.
  4. Gently fold egg whites into pancake batter.
  5. Spoon 1/3 cup batter for each pancake on a nonstick or lightly greased griddle or skillet.
  6. Turn pancakes when tops are covered with bubbles and edges are lightly browned.
  7. Cook on the second side for 2 minutes or until browned.

Nutrition Info per serving:

  • Calories: 190
  • Fat: .6 g
  • Protein: 7.4 g
  • Carbs: 38g

Source: 500 Fat Free Recipes

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This entry was posted on Tuesday, January 30th, 2007 at 8:22 pm and is filed under Breakfast. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.