3/4 cup all-purpose flour
½ cup whole wheat flour
2 1/4 teaspoons baking powder
1/2 teaspoon cinnamon
¼ teaspoon ginger
1/4 teaspoon salt
4 teaspoons coarsely chopped pecans, toasted
1 cup fat-free milk
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup pumpkin puree or canned pumpkin
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, spices and pecans in a large bowl. Combine milk and next 5 ingredients (milk through pumpkin) in a small bowl; add to flour mixture, stirring until smooth. Stir in pumpkin.
Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges are beginning to look cooked. Serve pancakes with orange glazed bananas.
Orange glazed bananas
2 firm unpeeled bananas
1 tablespoons light stick butter
3 tablespoons packed light or dark brown sugar
1/4 teaspoon grated fresh orange rind
1/4 teaspoon ground cinnamon
2/3 cup fresh orange juice
Peel bananas; cut into ¼ inch slices. Set aside. Melt butter in medium skillet over medium-low heat. Add sugar and remaining ingredients; cook until mixture is syrupy and bubbly, about 3 minutes, stirring often. Add bananas, and cook 3 minutes or until bananas are softened, basting frequently with syrup.
Serve bananas over pumpkin pancakes.
Yield 6 servings: 2 pancakes with about ¼ cup bananas
TOTAL: 305 calories; 6.5 grams fat; 2 grams fiber