3/4 Cup all-purpose flour
3/4 Cup yellow cornmeal
1/4 Cup firmly packed brown sugar
1 1/2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt
1 2/3 Cups low-fat buttermilk*
3/4 Cup canned pumpkin
2 Tbsp vegetable oil
3 egg whites
2 egg yolks
*I make my own buttermilk by adding a tablespoon of lemon juice to the milk for 10 mins before using.
Combine the first 7 ingredients in a large bowl; stir well. Combine buttermilk, pumpkin, oil, egg whites and egg yolks; stir well. Add to flour mixture, stirring until smooth.
Spoon about 1/3 Cup batter for each pancake onto a hot nonstick griddle or non stick skillet. Cook 1 minute on each side or until done (NOTE: bubbles will not form on tops of pancakes, and edges will not look fully cooked) Yield: 12 pancakes.
Recipe credits to Cooking Light Magazine 1995