Pumpkin-Ginger Pancakes with Ginger Margarine

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Pumpkin-Ginger Pancakes with Ginger Margarine calories by ingredient


Introduction

Nice seasonal change to regular pancakes. Nice seasonal change to regular pancakes.
Number of Servings: 3

Ingredients

    1 cup all-purpose flour
    2 T. packed brown sugar
    1 t. baking powder
    1/2 t. baking soda
    1/2 t. ground cinnamon
    1/2 t. ground ginger
    1/4 t. ground nutmeg
    1/4 t. salt
    1 large egg
    3/4 cup canned pumpkin
    1/4 cup plain low-fat or nonfat yogurt
    2 T. margarine, melted
    Candied-ginger margarine (recipe at end of recipe).
    Maple syrup or syrup of choice

Directions

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.