Title: Pumpkin Pancakes
Categories: Bread
Yield: 24 Servings

1		Egg
1	c	Milk
1/2	c	Cooked or canned pumpkin
3/4	c	Unbleached white flour
3/4	c	Whole wheat flour
2	ts	Baking powder
1	tb	Sugar
1/4	ts	Ground cinnamon
1/8	ts	Ground nutmeg
1/8	ts	Ground ginger
2	tb	Vegetable oil

Combine all the ingredients in a mixing bowl and stir just until blended. Pour the batter onto a hot griddle that has been lightly oiled. Flip the pancakes over when bubbles break around the edges. Serve hot with rum-flavored fruit sauce from the Holiday file.

1 four-inch pancake without sauce - 98 calories, 1 bread, 1/2 fat exchange 15 grams carbohydrate, 3 grams protein, 3 grams fat 58 mg sodium, 96 mg potassium, 24 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

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