Recipe for LOW FAT PUMPKIN PANCAKES - Martinsville Bulletin

LOW FAT PUMPKIN PANCAKES
Entrees
Contributed by: Bonnie Hodges
Ingredients: 1 cup all-purpose flour 1/4 cup packed brown sugar 1 1/2 tsp. baking powder 1/4 tsp. salt 1 tsp. pumpkin pie spice or 1/2 tps. cinnamon, 1/2 tsp. ground ginger and 1/4 tsp. nutmeg 1 large egg, lightly beaten 1 TBS canola oil 1 cup nonfat milk 1/3 cup pure pumpkin 1/4 cup chopped pecans, optional
Whisk flour, sugar, baking powder, salt and pumpkin pie spice together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl; stir pumpkin mixture into dry ingredients. Leave to stand for 5 minutes. For each pancake, scoop 1/4 cup of the batter onto a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about two minutes. Cook for 1 1/2 minutes on second side. Makes 8-10 pancakes.
(This recipe was contributed as part of a "Cook of the Week" feature.)