There are two food items that I am a total sucker for. Any breakfast food, and anything with pumpkin. This recipe for Spiced Pumpkin Pancakes combines those two perfectly. Substitute the milk with soy creamer if you want to make these non-dairy.

Ingredients :
+ 2 cups all-purpose flour
+ 2 tablespoons sugar
+ 2 teaspoons baking powder
+ 1 teaspoons baking soda
+ 1 teaspoons ground cinnamon
+ 1/2 teaspoons ground nutmeg
+ 1/4 teaspoons salt
+ 1 3/4 cups nonfat milk
+ 1 cup canned pumpkin
+ 2 large eggs
+ 2 tablespoons salad oil
+ butter or margarine
+ warm maple syrup

Directions :
1. In a bowl, mix the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat the milk, pumpkin, eggs, and oil.
2. Add the flour mixture to the liquid mixture and stir until just moistened. Don’t worry if there are clumps.
3. On a lightly oiled or nonstick griddle over medium heat, pour batter in 1/4-cup portions at least 1 inch apart. Cook until bubbles form on the tops of the pancakes and the bottoms are browned, about 1 minute. Turn with a spatula and cook until brown on bottoms, about 1 min longer. To serve, accompany with butter and syrup.