Tue, Sep-14-04, 22:20
|
|
Atkins on the Beach!
Posts: 2,261
|
|
Plan: high fiber/low glycemic
Stats: 245/224/150
BF:have/no/idea
Progress: 22%
Location: New York City
|
|
Pumpkin Pancakes
Pumpkin Pancakes
2 servings (recipe doubles easily)
1 egg - beaten
1/2 cup pumpkin puree'
1 tablespoons soft or melted butter
1/2 teaspoon vanilla extract
2 tablespoons sourcream
2 packets splenda or equivalent
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup flaxseed meal
1/3 cup whey protein powder
Lightly beat the egg and blend in pumpkin, butter, vanilla and sourcream.
Combine the dry ingredients and add to the batter, mixing well.
These work better if you make smaller pancakes. I used about 1/3 cup batter per pancake and made 4 pancakes. The batter will be a little thick and you'll need to spread it a bit when you drop it in the pan. Turn carefully as these are more fragile (since they don't have all that flour holing them together!) and they will take longer to cook than regular pancackes. Cook at medium-low heat in a non-stick skillet w/ butter. Serve with SF maple syrup or cream cheese and splenda. You could also add chopped pecans to this.
Per serving: 286 cals/18.5g fat/20.5g protein/9g fiber/4.5 net carbs(13.5)
|