I first had these at a girls weekend of high school friends several years ago. I started making them for winter breakfasts at holidays and my kids and nieces and nephews all love them. I discovered this time around that they taste just as good with Egg Beaters and whole wheat flour.

1 1/2 cups skim milk
1 cup pumpkin puree
1 egg (or 1/4 cup egg beaters)
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour (or white whole wheat flour – I used King Arthur’s)
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat an electric griddle to 350. Pour onto the griddle, using approximately 1/4 cup for each pancake.
I serve these with real maple syrup and chopped pecans. Butter is good too, if you can have it, but it isn’t necessary. The pumpkin makes the pancake itself so creamy.

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