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Pumpkin Pancakes
November 16, 2006

These pancakes are very yummy and much easier to prepare than the directions make them seem! The second time I made them I skipped separating the eggs and whisking the egg whites and the pancakes turned out just as beautifully. I replace the sugar with Splenda, use whole wheat pastry flour, and add a bit more pumpkin puree than the recipe calls for (I LOVE pumpkin), then serve them with organic applesauce on the side - everyone loves them like this and it makes the dish diabetic-friendly! This batter even makes tasty waffles - just be sure not to peek under the waffle iron before they're fully cooked. Thanks for sharing this delicious recipe with us!

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