Monday, November 22, 2010

Stuffed Pumpkin Pancakes

• 1/4 Cup Softened Weight Watchers or Neufachel Cream Cheese
• 1/2 Ripe Banana, Mashed
• 1 Cup Buttermilk or Light Vanilla Soymilk
• 1/3 Cup Pumpkin Puree
• 2  Beaten Egg Whites
• 1 Tablespoon Smart Balance Melted Butter Blend Stick
• 3/4 Cup All Purpose Gluten Free Flour 
• 1/2 Cup Sweet Rice Flour
• 1 Tablespoon Agave Syrup
• 2 Teaspoons baking Powder
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Sea Salt
• 1/4 Teaspoon Nutmeg
• 3/4 Teaspoon Xanthan Gum

1. Mix together cream cheese and mashed banana in a bowl. Set aside.
2. In a second bowl, mix together the following wet ingredients: milk, puree, egg whites and butter blend.
3. In a third bowl, mix together the following dry ingredients: flours, sugar, xanthan gum, baking powder, cinnamon, ginger, sea salt and nutmeg.
4. Add the wet ingredients into the dry ingredients.
5. Heat Electric Griddle to 325 degrees and Grease with 1 tablespoon butter blend.
6. Drop Spoon-Size dollops onto hot griddle. Put a spoonful of banana and cream cheese mixture on each and top with enough pancake batter to cover. Cook for 3 minutes per side.
7. Slide cooked pancakes onto a plate and enjoy with as is or with your own maple syrup. I use Maple Grove Farms Sugar Free made with Splenda.

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