Pumpkin Pancakes

On Sunday night my housemates and I made breakfast for dinner. We had eggs with spinach and onions, but more importantly, we made pumpkin pancakes. We love almost anything with pumpkin, so we had to try pancakes. We ate them with real Vermont maple syrup and Maine blueberry syrup...they were amazing!

Here's the recipe:

Pumpkin Pancakes

6 ServingsPrep/Total Time: 20 min.

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1-1/2 cups fat-free milk
• 1/2 cup canned pumpkin
• 1 egg white, lightly beaten
• 2 tablespoons canola oil

In a large bowl, combine the first eight ingredients. In a small
bowl, combine the milk, pumpkin, egg white and oil; stir into dry
ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking
spray; turn when bubbles form on top. Cook until second side is
golden brown. Yield: 6 servings.

Our pancakes didn't photograph very well, but they were delicious!
This one has blueberry syrup on it.