When my friend Bonnie came last week to help out with domestic chaos, I rewarded her and myself with this wonderful breakfast.
Pumpkin Pancakes:
1 and 3/4 cups whole wheat ( or whole grain) pastry flour
2 Tbsp light packed raw sugar
2 tsp baking soda
1 Tbsp pumpkin pie spice
1/4 tsp salt ( a. k. a ‘pinch’)
1 cup canned pumpkin puree
1 and 1/2 fat free ( or skim) milk
1 large egg (or 1/2 cup liquid egg substitute)
2 Tbsp unsweetened apple sauce
2 Tbsp cider vinegar
In large bowl mix dry ingredients. In a small bowl whisk together pumkin puree, milk, egg, apple sauce and cider vinegar. Stir this mix into dry ingredients until ‘just’ blended. Let batter rest for 5 min. Preheat skillet or griddle to med high heat and mist with cooking spray. For each pancake, pour 1/4 cup batter onto skillet. When edges are dry, flip. ( 1-2 min per side). Only 133 cals and 1 g fat.
Serve with pear sauce. Heat medium skillet over med heat, coated with cooking spray. Add 2 pears (cored and sliced) and 1 Tbsp crystallized ginger. Cook and stir for approx. 5 min. add 1/4 to 1/2 cup of lite syrup. Cook for one more minute and keep warm.