Pumpkin Patch Pancakes

Servings: 4
Serving size: 2 pancakes (6" Diameter)
Preparation Time: 20 minutes

1     c  All purpose flour
2     ts Baking powder
2     tb Brown sugar
  1/4 ts Nutmeg
  1/4 ts Ground ginger
1     tb Apple butter
2     lg Egg whites
1     c  Skim milk
  1/2 c  Pumpkin puree

Here is the first as promised from 500 fatfree recipes.  I made them
Saturday morning.  Cook them slowly.  They get a little darker than
plain pancakes because of the pumpkin.

Sift dry ingredients into large bowl.  Stir in milk, pumpkin, and
apple butter.  In separate bowl, beat egg whites into stiff peaks.
Gently fold beaten whites into batter.  Spoon 1/3 cup batter for each
pancake.  Brown and flip, etc.

Nutritional Analysis

Calories          ( 204 cal)    Vitamin D    (  25 IU )
Protein           ( 7.9 g  )    Thiamine     (0.22 mg )
Carbohydrate      (  42 g  )    Riboflavin   (0.33 mg )
Total Fat         (0.68 g  )    Niacin       (1.95 mg )
Saturated Fat     (0.26 g  )    Vitamin B6   ( 0.1 mg )
Mono-Unsaturated  (0.12 g  )    Folate       (  20 mcg)
Poly-Unsaturated  (0.15 g  )    Sodium       ( 281 mg )
Cholesterol       (   1 mg )    Calcium      ( 236 mg )
Dietary Fiber     (2.35 g  )    Magnesium    (  39 mg )
Caffeine          (   0 mg )    Potassium    ( 384 mg )
Vitamin A         (2055 RE )    Iron         ( 2.8 mg )
Vitamin C         ( 4.4 mg )    Zinc         ( 0.6 mg )

Calories from Protein: 15 %, Carbohydrate: 82 %, Fat: 3 %

From: tkreider@census.gov (Tom Kreider)
Date: Sun, 18 Dec 94 15:36:14 EST