Whole Wheat Pumpkin Pancakes

• 2 cups Whole Wheat Flour
• 2 Tablespoons Splenda Brown Sugar Substitute
• 1 Tablespoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Ground Cloves
• 1 teaspoon Salt
• 1 Tablespoon Ground Flax Seed
• 3 Tablespoons Water
• 1/2 cups Canned Pumpkin
• 2 Tablespoons No-sugar-added Applesauce
• 1-3/4 cup Skim Milk

1. Heat skillet to medium heat. Add nonstick cooking spray to the skillet if not using a nonstick skillet.
2. Whisk flour, Splenda brown sugar, baking powder, spices, and salt in a large mixing bowl and set aside.
3. In a medium bowl whisk together flax seed, water, pumpkin, milk, and applesauce.
4. Add the wet ingredients to the dry ingredients and stir just until combined. Use a 1/4 cup measure to drop pancakes onto the heated skillet. Cook 3-5 minutes on one side, flip, and cook the other side another 3-5 minutes.
5. Makes about 16 pancakes.

whole wheat flour, splenda brown sugar substitute, baking powder, ground cinnamon, ubc, ubc, ubc, salt, ground, water, pumpkin, nosugar, milk

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/whole-wheat-pumpkin-pancakes-4/ (may not work)