Pumpkin-Ginger Pancakes with Ginger Margarine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 cup all-purpose flour2 T. packed brown sugar1 t. baking powder1/2 t. baking soda1/2 t. ground cinnamon1/2 t. ground ginger1/4 t. ground nutmeg1/4 t. salt1 large egg3/4 cup canned pumpkin1/4 cup plain low-fat or nonfat yogurt2 T. margarine, meltedCandied-ginger margarine (recipe at end of recipe).Maple syrup or syrup of choice
In a large bowl, tir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, yogurt, and margarine until well blended. Stir egg mixture into flour mixture just until evenly moistened.
Place a nonstick griddle or frying pan over medium heat (350 degrees). Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook 2-3 minutes; turn with a wide spatula and brown other sides, 2-3 minutes longer. Serve warm with candied-ginger margarine and syrup of choice.
CANDIED-GINGER MARGARINE:
In a bowl, combine 2 tablespoons finely chopped candied ginger into 1/4 cup soft margarine. Chill until firm. Yield: 1/4 cup.
Number of Servings: 3
Recipe submitted by SparkPeople user MOMOSEVEN.
Place a nonstick griddle or frying pan over medium heat (350 degrees). Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook 2-3 minutes; turn with a wide spatula and brown other sides, 2-3 minutes longer. Serve warm with candied-ginger margarine and syrup of choice.
CANDIED-GINGER MARGARINE:
In a bowl, combine 2 tablespoons finely chopped candied ginger into 1/4 cup soft margarine. Chill until firm. Yield: 1/4 cup.
Number of Servings: 3
Recipe submitted by SparkPeople user MOMOSEVEN.
Nutritional Info Amount Per Serving
- Calories: 292.2
- Total Fat: 6.3 g
- Cholesterol: 73.3 mg
- Sodium: 1,080.6 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 3.8 g
- Protein: 10.4 g
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