Friday, October 9, 2009

Breakfast For Dinner!

No one said breakfast foods had to be served at breakfast time, right? Well last night is was breakfast for dinner in the Bruneman household. This is a recipe for delicious (and healthy) pumpkin pancakes!

1/2 cup canned pumpkin
1/2 cup low-fat vanilla yogurt
1/4 teaspoon baking soda
1 large egg yolk
1/4 cup cake flour
4 large egg whites
1/4 teaspoon salt
Cooking spray
Maple syrup or honey

Whisk together pumpkin, yogurt, baking soda, egg yolk, and flour. Whisk egg whites with salt; fold into pumpkin mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Spoon in 1/3 cup batter for each pancake. Flip when tops are covered with bubbles and edges are slightly brown (about 3 minutes per side). Drizzle with syrup or honey.

Makes 4 servings (2 pancakes per serving)
90 CALORIES: 2g FAT (1g saturated fat); 299mg SODIUM; 55mg CHOLESTEROL; 12g CARBOHYDRATE; 1g FIBER; 7g PROTEIN

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