Thursday, December 30, 2010

Low-Carb Pumpkin Pancakes

Woke up Christmas morning and wanted something super Pumpkin Pancakes here we come!

Trying to watch the carbs so I found a healthier low carb recipe that I had to try.  Boy, I'm glad I did.  These are delicious !  Recipe is from the American Diabetic Association Holiday Cookbook.

You can serve these with sugar-free syrup to keep the carbs down.  We rounded out the meal with scrambled eggs and turkey bacon.  Yum!

My camera was throwing a fit today so I didn't get any pictures of the process but I managed to take the end result.  Hope you enjoy these, they taste fantastic!

Low-Carb Pumpkin Pancakes
by American Diabetic Association Holiday Cookbook

Servings: 24
Prep Time: 10 min.
Cook Time:  15 min.
1 Egg
1 cup Milk
½ cup canned pumpkin
¾ cup Unbleached white flour
¾ cup Whole wheat flour
2 teaspoon Baking powder
1 tablespoon Sugar
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
⅛ teaspoon Ground ginger
2 tablespoon 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 with sugar-free syrup to keep the carbs down.  We served our with scrambled eggs and turkey bacon.  Yum!
Nutrition information:
1 four-inch pancake without syrup - 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


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