1 cup white whole wheat flour
1/2 cup rolled oats (old fashioned)
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
Pinch ground nutmeg
Pinch ground ginger
1/2 cup sweetener or sugar (12 Splenda packets)
2/3 cup canned pumpkin purée (not pumpkin pie filling
2 Tablespoons canola oil
3/4 cup milk (skim works)
Heat a large frying pan over medium heat.
In a large mixing bowl, whisk together the flour, oatmeal, baking power, spices and Splenda or sugar. Add the remaining ingredients and stir until combined.
Spray the pan well with Pam, or use a small amount of oil. When the pan is hot enough, spoon some of the batter onto the frying pan and spread it slightly into a circle.
When the pancakes are set on top, flip it and fry for a couple of minutes until both sides are golden brown.
Serve hot with maple syrup, agave syrup or sugar free maple syrup and a sprinkling of chopped toasted pecans.