Servings: 4
Serving Size: 2 pancakes

½ cup all-purpose flour
½ cup whole-wheat flour
1 t. baking powder
¼ t. baking soda
1/8 t. salt
1 t. ground cinnamon
¼ t. ground ginger
¼ t. ground nutmeg
½ cup low-fat buttermilk
½ cup canned pumpkin or mashed sweet potato
¼ cup maple syrup
¼ cup egg substitute
1 T. canola oil
½ t. vanilla extract

In a medium bowl, stir together the flours, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt.
In another medium bowl, whisk together the buttermilk, pumpkin, ¼ cup maple syrup, egg substitute, oil and
vanilla. Pour into the flour mixture, stirring until just moistened; the batter may be slightly lumpy. Add more
buttermilk if pancake batter is too thick. Do not overmix or the pancakes may be tough.

Preheat a nonstick griddle or large nonstick skillet over medium heat. Using a ¼ cup measure, pour the batter onto
the griddle to make 8 pancakes. Cook for 2 to 3 minutes, or until the tops are bubbly all over and the edges are dry.

Nutrition
Calories 235
Total Fat 4.5 g.
Saturated Fat 0.5 g.
Trans fat 0 g.
Polyunsaturated fat 1.5 g.
Monounsaturated fat 2.0 g.
Cholesterol 1 mg
Sodium 321 mg
Carbohydrates 44 g.
Fiber 4 g.
Sugars 15 g.
Protein 7 g.