Pumpkin Pancakes

1 Egg

1 c Milk

1/2 c Cooked or canned pumpkin

3/4 c Unbleached white flour

3/4 c Whole wheat flour

2 ts Baking powder

1 tb Sugar

1/4 ts Ground cinnamon

1/8 ts Ground nutmeg

1/8 ts Ground ginger

2 tb Vegetable oil

Combine all the ingredients in a mixing bowl and stir just until blended. Pour the batter onto a hot griddle that has been lightly oiled. Flip the pancakes over when bubbles break around the edges. Serve hot with rum-flavored fruit sauce from the Holiday file. 1 four-inch pancake without sauce - 98 calories, 1 bread, 1/2 fat exchange

15 grams carbohydrate, 3 grams protein, 3 grams fat 58 mg sodium, 96 mg

potassium, 24 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93