Healthy Pumpkin Spice Pancakes

Every year around September I get a HUGE craving for anything and everything pumpkin--especially this year since I'm expecting a little one this winter! This is what I came up with when craving pancakes but wanting something healthy, too. It is a take-off from the Whole Wheat Buttermilk Pancakes in "Recipes from the Old Mill". Enjoy!

• Ready In: 20 mins
• Serves: 19

Ingredients

• 1  egg
• 1  egg white
• 1  cup flour
• 1⁄2 cup whole wheat flour
• 1⁄2 cup oatmeal
• 1 3⁄4 cups fat-free buttermilk (I use powdered)
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon ground cloves
• 1⁄2 teaspoon salt
• 3⁄4 cup canned pumpkin puree

Directions

1. Beat eggs well until somewhat frothy.
2. Add other ingredients except pumpkin and mix.
3. Add pumpkin and mix again.
4. Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
5. Try not to stack pancakes if possible; this helps retain the fluffiness :). I often store them on a cookie sheet in a 250°F oven until time to serve, which helps keep them warm.