Recipe - Pumpkin Pancakes

1 Egg
1 cup Milk
One half cup Cooked or canned pumpkin
Three fourths cup Unbleached white flour
Three fourths cup Whole wheat flour
2 teaspoon Baking powder
1 tablespoon Sugar
One fourth teaspoon Ground cinnamon
1/8 teaspoon Ground nutmeg
1/8 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 hot with rumflavored fruit sauce from the Holiday file.

1 fourinch pancake without sauce 98 calories, 1 bread, One half 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip