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Ingredients: 1 1/4 cup flour 1 tablespoon baking powder 1 tablespoon brown sugar (honey or other sweetener) 1/2 teaspoon salt (or less if desired) 1/4 teaspoon ginger 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1 cup fat-free milk 1 cup canned pumpkin 1/4 cup canola oil (or other oil of your choice)
Mix dry ingredients in a medium mixing bowl. In a separate bowl combine milk, pumpkin and oil. Add liquid to dry ingredients and stir until combined. Spoon batter(approximately 1/8-1/4 cup per pancake) onto nonstick pan over medium heat. When browned on one side, flip pancakes over and brown other side. Watch carefully as bubbles do not appear before time to flip pancakes.
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