Pumpkin Pancakes

• 3/4 cup whole wheat pastry flour
• 3/4 cup oat bran
• 1-2 tablespoons sugar
• 1 tablespoon baking powder
• 1 cup nonfat or low-fat milk
• 3/4 cup plain canned pumpkin or cooked mashed butternut squash
• 1/2 cup fat-free egg substitute, or 2 eggs, beaten

1. For Easy-to-Chew and Soft Diets:
2. Place the flour, oat bran, sugar, and baking powder in a medium-size bowl and stir to mix well.
3. Set aside.
4. Combine the milk, pumpkin or squash, and egg substitute or eggs in a bowl and whisk to mix.
5. Add the milk mixture to the flour mixture and whisk to mix.
6. Coat a large nonstick griddle or skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the heated surface.
7. For each pancake, pour about 1/4 cup of batter onto the griddle and use a spoon to spread it into a 4-inch circle.
8. Cook for about 1 1/2 minutes, or until the top is bubbly and the edges are dry.
9. Turn and cook for an additional minute, or until the second side is golden brown.
10. Repeat with the remaining batter to make 15 pancakes.
11. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.
12. Serve hot, topping each serving with Cinnamon-Apple Syrup (see Notes), Cinnamon-Pear Sauce (see Notes), or maple syrup.
13. If there are any leftovers, separate them with sheets of wax paper and store in a zip-type freezer bag.
14. For Smooth/Pureed Diets:
15. To insure that the pancakes are thoroughly moistened before eating, use a fork to poke holes in them before adding the syrup.
16. You may need to slightly dilute the syrup with a bit of fruit juice or water for extra moisture.
17. For a smoother texture, blend the pancakes, the syrup, and some milk in a food processor to yield the desired consistency.

whole wheat pastry flour, bran, sugar, baking powder, nonfat, pumpkin, egg substitute

Taken from www.cookstr.com/recipes/pumpkin-pancakes (may not work)