Pumpkin Pancakes

Low fat and delicious.

2 cups all-purpose flour
3 Tbsp. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1½ tsp. pumpkin-pie spice OR 1 tsp. ground allspice, 1 tsp. ground cinnamon, and ½ tsp. ground ginger
½ tsp. salt
1½ cups skim milk
1 cup pumpkin (if canned use real pumpkin NOT pumpkin pie filling)
1 egg
Chopped pecans (optional)

1. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin-pie spice, and salt.
2. In a separate bowl combine the milk, pumpkin, and egg; stir until blended. Add to the flour mixture and stir gently. DO NOT OVERMIX.
3. Head a griddle or frying pan over medium-high heat. Spray with nonstick spray and pour or scoop the batter onto the griddle, using approximately ¼ cup of batter for each pancake. Brown on both sides and serve hot.
4. Top with maple syrup and pecans if desired.
Note: the mix will be very thick try adding some milk to thin out to make them easier to pour.