Pumpkin Spice Pancakes

MsTeechur's Note:

These are light and fluffy with an amazing flavor. In fact, they're so good that topping them in optional. Even better the next day, toasted in a toaster!

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 6

Yield: 18.0 pancakes

• 1 1/4 cups flour
• 2 tablespoons Splenda sugar substitute
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 pinch clove
• 1 1/2 cups almond milk
• 6 tablespoons canned pumpkin puree
• 2 tablespoons butter
• 1 egg

Directions:

1. Melt butter and let sit so it cools a bit.
2. Sift together all dry ingredients into a large bowl.
3. In a separate bowl, lightly beat egg and add rest of wet ingredients, including butter. Whisk well.
4. Fold in wet mixture to dry.
5. Drop by 1/4 cupfuls onto a hot griddle. Griddle is the perfect temperature when you drop a drop of water on it and it "dances".
6. Cook on one side until top is dull and the bubbles have popped.
7. Flip over, press down a little, and cook another 2-3 minutes.
8. Serve with jam, apple butter, pumpkin butter, or cider dressing.