Pumpkin Pancakes with Maple Cream

My grandbabies love pancakes for breakfast, so when the boys are visiting Cliff and me, I often get up early to fix them something special. This recipe takes very little work, but you've never seen smiles like the ones you'll get when you slide these gorgeous, golden circles onto a plate. And one lick of the maple cream will get you a great big kiss!
Serves 8 (2 each)

1 (8-ounce) package Philadelphia fat-free cream cheese
3/4 cup Log Cabin Sugar Free Maple Syrup
1 1/2 cups Bisquick Reduced-Fat Baking Mix
1 teaspoon pumpkin pie spice
2 tablespoons Splenda Granular
1/2 cup raisins
1/4 cup walnuts
1 (15-ounce) can solid packed pumpkin
1 egg, beaten, or equivalent in egg substitute

In a medium bowl, stir cream cheese with a spoon until soft. Add maple syrup. Mix well to combine. Set aside. In a large bowl, combine baking mix, pumpkin pie spice, Splenda, raisins, and walnuts. Add pumpkin and egg. Mix well to combine. Using a 1/4-cup measure as a guide, pour batter on griddle or in a large skillet sprayed with butter-flavored cooking spray to form sixteen pancakes. Brown lightly on both sides. For each serving, place two pancakes on a plate and spoon maple cream over top.

Each serving equals:
DIABETIC: 1 1/2 Starch, 1 Meat, 1/2 Fruit, 1/2 Fat
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200 Calories, 4gm Fat, 8gm Protein, 33gm Carbohydrate,
494mg Sodium, 47mg Calcium, 3gm Fiber
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HE: 1 Bread, 3/4 Protein, 1/2 Vegetable, 1/2 Fruit, 1/4 Fat, 16 Optional Calories

"The Healthy Exchanges Diabetic Desserts Cookbook, page 239."

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