Pumpkin Pancakes with Maple Cream
Source of Recipe
JoAnna M. Lund
List of Ingredients
1 (8-ounce) package Philadelphia fat-free cream cheese
3/4 cup Log Cabin Sugar Free Maple Syrup
1 1/2 cups Bisquick Reduced-Fat Baking Mix
1 teaspoon pumpkin pie spice
2 tablespoons Splenda Granular
1/2 cup raisins
1/4 cup walnuts
1 (15-ounce) can solid packed pumpkin
1 egg, beaten, or equivalent in egg substitute Recipe
Serves 8 (2 each)
In a medium bowl, stir cream cheese with a spoon until soft. Add maple syrup. Mix well to combine. Set aside. In a large bowl, combine baking mix, pumpkin pie spice, Splenda, raisins, and walnuts. Add pumpkin and egg. Mix well to combine. Using a 1/4-cup measure as a guide, pour batter on griddle or in a large skillet sprayed with butter-flavored cooking spray to form sixteen pancakes. Brown lightly on both sides. For each serving, place two pancakes on a plate and spoon maple cream over top.
Each serving equals:
DIABETIC: 1 1/2 Starch, 1 Meat, 1/2 Fruit, 1/2 Fat
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200 Calories, 4gm Fat, 8gm Protein, 33gm Carbohydrate,
494mg Sodium, 47mg Calcium, 3gm Fiber
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