- 1 of 4 Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger in large bowl.
- 2 of 4 Mix together milk, pumpkin, egg and oil in small bowl.
- 3 of 4 Add pumpkin mixture to flour mixture; stir just until moistened; batter may be lumpy.
- 4 of 4 Heat griddle or skillet over medium heat. Brush lightly with oil. Pour 1/4 cup batter onto griddle for each pancake; flatten slightly with back of spoon to 4- to 5-inch diameter. Cook until bubbles form on surface and begin to burst, 1 to 2 minutes. Flip over; continue cooking 1 to 2 minutes or until golden brown. Repeat with remaining batter. Top with maple syrup and chopped nuts if desired. Makes 8 servings (16 pancakes).
Servings Per Recipe: 8
Per Serving: 30 g carb., 6 g Fat, total, 34 mg chol., 2 g sat. fat, 2 g fiber, 446 mg sodium, 202 kcal cal., 3 g pro.