That should read 1/2 tsp ground ginger, not 1/25 tsp ground ginger.
Take care,
Gloria
--- In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, "Chef Gloria 1030" <chefgloria1030@...> wrote:
>
> Whole Wheat Spiced Pumpkin Pancakes - 15.1g Carbs, 1.9g Fiber, 1.4g Sugar
>
> From: SparkPeople user AAANNE
>
> These moist pancakes are lightly spiced for the palate of my young
> child. If you like a bit more pizazz, you can increase the spices
> or add others. Cinnamon and pumpkin pie spice both work nicely here.
> Servings: 20
>
> 2 cups whole wheat pastry flour
> 4 tsp baking powder
> 1 tsp baking soda
> 1/2 tsp ground nutmeg
> 1/25 tsp ground ginger
> 1/4 cup brown sugar
> 1 egg yolk
> 2 cups skim milk
> 1 cup canned pumpkin
> 3 Tbsp apple butter
> 3 egg whites
>
> 1. In a large bowl, whisk together the flour, baking powder, baking
> soda, and spices.
>
> 2. In a separate bowl, mix together the egg yolk, pumpkin, brown
> sugar, and apple butter. Stir in milk until well-blended.
>
> 3. All at once, add milk mixture to dry ingredients and stir just
> until combined.
>
> 4. In a medium bowl, beat egg whites until light and fluffy (you can
> use a fork, whisk, or electric beater for this). Fold egg whites into
> batter.
>
> 5. Ladle batter by 1/4 cup amounts onto a preheated nonstick griddle
> lightly sprayed with cooking spray, Cook until evenly browned on both
> sides.
>
> Recipe makes 20 pancakes (when the 1/4 cup measure is used).
> Servings: 20
> Nutrition per Serving:
> 74.3 Calories, 0.5g Total Fat, 0.2g Saturated Fat, 0.1g Polyunsaturated Fat, 0.1g Monounsaturated Fat, 10.7mg Cholesterol, 176.3mg Sodium, 128.2mg Potassium, 15.1g Total Carbs, 1.9g Dietary Fiber, 1.4g Sugars, 3.2g Protein
>
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