Pumpkin Pancakes

YIELD: 4 servings (2 pancakes each)

PREPARATION TIME: 20 minutes

COOKING TIME: 20 minutes

Pumkin, brown sugar, ginger, and nutmeg are combined in these spicy pancakes. Top with Honeyed Cranberries.

Ingredients:

1 cup unbleached all-purpose flour

2 teaspoons baking powder

2 tablespoons brown sugar, firmly packed

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup skim milk

1/2 cup canned pumpkin puree

1 tablespoon apple butter

2 egg whites, at room temperature

PROCEDURE:

1. Sift flour, sugar, nutmeg, baking powder, and ginger into a large bowl.
2. Stir in milk, pumpkin, and apple butter.
3. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
4. Gently fold the egg whites into a pancake batter.
5. Spoon a 1/3 cup batter for each pancake on a nonstick griddle or skillet with a lightly sprayed or brushed with vegetable cooking oil.
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.
8. Serve hot.

Calories per serving: 190

Fat: 6 g

Cholesterol: 1 mg

Protein: 7.4 g

Carbohydrates: 38 g

Dietary Fiber: 6 g

Sodium: 63 mg