Skinny Pumpkin Pancakes

What You'll Need

• one tsp. ground cinnamon
• tow Tbsp. brown sugar
• 2 egg whites, slightly beaten
• 1-1/2 cups skim milk
• tow Tbsp. canola oil
• ½ cup canned pumpkin
• one cup white whole wheat flour
• one cup white all-purpose flour (can use 2 cups all-purpose if white whole wheat isn't available)
• one Tbsp. baking powder
• ½ tsp. ground ginger
• ½ tsp. ground nutmeg
• ½ tsp. salt

How to Make It

1. In a large mixing bowl, combine flours, baking powder, ginger, nutmeg, salt, cinnamon and brown sugar.
2. In another medium sized mixing bowl, combine egg whites, milk, oil and pumpkin.
3. Add pumpkin mixture to flour mixture and stir until just moistened.
4. If batter seems too thick, add a little milk to thin it out to desired consistency.
5. Heat griddle or skillet on medium heat and spray with cooking spray.
6. Pour batter onto heated griddle or skillet using a ¼ cup measuring cup.
7. Flip when bubbles appear at the top. Serve with buttermilk syrup and enjoy!