Ingredients:

     1 cup all-purpose flour
     1/4 cup packed brown sugar
     1 1/2 tsp baking powder
     1/4 tsp salt
     1/2 tsp cinnamon
     1/2 tsp ground ginger
     1/4 tsp nutmeg
     1 large egg, lightly beaten
     1 tbsp canola oil
     1 cup nonfat milk
     1/3 cup pure pumpkin 
 

  Directions:

 1.Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl.
 2. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Leave to stand for five minutes.
 3. For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side. 
 
 
 

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