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heres one i have made once and it was good...it did make quite a bit too..
PUMPKIN PANCAKES
from WW In Season
2C all purpose flour
2T sugar
1T plus 1t baking powder
1t salt
1t ground cinnamon or pumpkin pie spice
1&1/2C skim milk
1C mashed, cooked or canned unsweetened pumpkin
1/4 C butter or stick margarine, melted
2 Lg egg yolks
4 Lg egg whites (at room temperature)
1. Combine first 5 ingredients in a large bowl; make a well in center of mixture.
Combine milk and next three ingredients; add to flour mixture, stirring just until dry ingredients are moist.
2. Beat egg whites at high speed with an electric mixer until stiff peaks form. Gently fold beaten whites into pumpkin mixture.
3. Pour 1/4 C of batter for each pancake onto a hot nonstick griddle or skillet. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.
Yield: 6 servings
Serving size: 4 pancakes - 6 points
PUMPKIN PANCAKES
from WW In Season
2C all purpose flour
2T sugar
1T plus 1t baking powder
1t salt
1t ground cinnamon or pumpkin pie spice
1&1/2C skim milk
1C mashed, cooked or canned unsweetened pumpkin
1/4 C butter or stick margarine, melted
2 Lg egg yolks
4 Lg egg whites (at room temperature)
1. Combine first 5 ingredients in a large bowl; make a well in center of mixture.
Combine milk and next three ingredients; add to flour mixture, stirring just until dry ingredients are moist.
2. Beat egg whites at high speed with an electric mixer until stiff peaks form. Gently fold beaten whites into pumpkin mixture.
3. Pour 1/4 C of batter for each pancake onto a hot nonstick griddle or skillet. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.
Yield: 6 servings
Serving size: 4 pancakes - 6 points