Monday, July 27, 2009

Pumpkin Pancakes

1 cup Bisquick Heart Healthy Baking mix
1 Tbsp Splenda
1/2 tsp pumpkin pie spice (or just plain cinnamon)
1/2 cup egg substitute
3/4 cup skim milk
1/2 cup canned pumpkin (NOT pumpkin pie filling)

Combine baking mix, pumpkin pie spice and Splenda in a bowl -
make a well in the middle and add the rest of the ingredients,
stirring until smooth.

Pour scant 1/4 cup batter per pancake onto hot skillet sprayed
with butter-flavored Pam. Cook until bubbles appear and edges
look cooked. Turn pancakes over and cook until bottoms are
lightly browned.

Makes 12 pancakes, 1 point per pancake.

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