Fat-Free Low-Sugar Pumpkin Pancakes - cooking recipe

Ingredients

1/3 cup whole wheat flour
2 teaspoons dark brown sugar
2 tablespoons Splenda granular (or sugar)
1 1/2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1 pinch salt
1/3 cup canned pumpkin (not pie filling)
2 teaspoons maple extract
1 teaspoon vanilla extract
boiling water, as needed

Preparation

Heat non-stick pan over moderate.
Combine dry ingredients in a medium bowl.
Add pumpkin and extracts, followed by enough boiling water to achieve a batter consistency.
Spoon about 2 tbsp batter per pancake onto hot pan, brown on both sides.
Serve hot with syrup or anything you like.