Pumpkin Spice Pancakes

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!

• Ready In: 25 mins
• Serves: 6
• Yields: 18 pancakes

Ingredients

• 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.