Pumpkin Pancakes

It's now November and I still have a good amount of pumpkin puree to use up and I'm having to think a little out of my comfort zone on certain recipes. Until this year the only pancakes I favored came from a box, well due to my daughter's peanut allergy I had to start making them from scratch. I started with my butter milk pancakes from cooking light, then moved to eggless pancakes which are very delicious and perfect for the fall. Well I finally decided it was time to branch out more and try making pancakes with pumpkins. As I've been very conscious of calories and have been selecting my recipes on if they have calories listed or not, I hit the internet. I found a recipe on About.com Low Fat Cooking. It's a great recipe that's quick easy and pretty light in calories for a meal that will fill you up.

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
Whisk flour, sugar, baking powder, salkt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, ilk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Leave to stand for five minutes.

For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skellet spraged with cooking spray. Turn pancakes when bubbles appear and edges are cook, after about 2 minutes. Cook for 1 1/2 minutes on seconds side.

makes 8-10 pancakes

Serving size 2 pancakes, Calories 226