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Units:	U.S. StandardMetric
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Ingredients

1/2 cup pumpkin ; canned
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon vanilla extract
1 tablespoon canola oil
1/4 cup maple syrup
1/2 cup buttermilk
1/8 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon baking powder
1 medium egg(s) ; or 1/4 cup egg substitute

Preparation:

Combine baking soda, baking poweder, salt, cinnamon, nutmeg, ginger and flours in a medium bowl. In another bowl medium, combine egg, buttermilk, pumpkin, maple syrup, vanilla and oil, and whisk together. Pour pumpkin mixture into flour mixture, and stir until moistened. The batter may be a bit lumpy. Preaheat a large nonstick skillet or griddle over medium heat. Pour 1/4 cup of batter onto skillet for each pancake. Cook for 2 to 3 minutes or until tops are bubbly. Flip the pancakes and cook for 2 to 3 minutes more or until slightly browned. Drizzle each pancake with extra syrup, if desired.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 230.3
Total Sugars: 14.1g
Carb.: 39.9g
Fiber: 2.5g
Total Fats: 5.5g
Cholesterol: 49mg
Protein: 6.5g
Sodium: 276mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA