Light Pumpkin Pancakes - cooking recipe

Ingredients

2 c. flour
2 Tbsp. packed brown sugar
1 Tbsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
2 egg whites, slightly beaten
1 1/2 c. skim milk
1/2 c. canned pumpkin
salad oil
maple or maple flavored syrup

Preparation

Make this batter about 30 minutes before serving.
In large bowl, mix first 7 ingredients. In small bowl, combine egg whites, milk, pumpkin and 2 tablespoons oil. Add to flour mixture.
Stir just until flour is moistened.
Heat griddle over medium heat until drop of water sizzles; brush lightly with oil. Pour batter by scant 1/4 cupfuls onto hot griddle, making a few pancakes at a time. Cook until tops are bubbly and edges look dry. With pancake turner, turn and cook until undersides are golden. Place on warm platter.
Repeat until all batter is used, brushing griddle with more oil, if necessary. Serve pancakes with syrup, if desired. Makes about 16 pancakes.