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    Pumpkin-Yogurt Hot Cakes


    Source of Recipe


    Recipe du Jour - e-mail
    4 servings

    1 cup cake flour
    2 teaspoons baking powder
    1/4 teaspoon baking soda
    1/8 teaspoon nutmeg, freshly grated
    1/8 teaspoon salt
    1/2 cup liquid egg substitute
    3 tablespoons fat free spread, melted
    1 cup canned pumpkin
    2 teaspoons fresh lemon juice
    2 teaspoons vanilla extract
    1/2 cup plain nonfat yogurt

    Stir flour, baking powder, baking soda, nutmeg, sugar substitute and salt. Set aside. Whisk egg substitute and melted spread until light. Mix in pumpkin, lemon juice, and vanilla. Spoon dry ingredients into batter, then yogurt. Fold in very gently with rubber spatula. Don't over mix or batter will be too loose. Spray griddle with cooking spray and heat until very hot.

    Using a scant 1/4 cup. batter for each pancake, spoon neat rounds onto griddle. Cook until bubbly on top, about 2 minutes. Turn over and cook other side 1 to 2 minutes longer. Keep cooked pancakes warm in the oven at 200 F. while you cook remaining batter

    Nutrition Facts Amount Per Serving: Calories 167 - Calories from Fat 14; Fat 2g, Saturated Fat 0g, Cholesterol 1mg, Sodium 380mg, Total Carbohydrate 30g, Dietary Fiber 1g, Sugars 0g, Protein 8g

 

 

 

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