Pumpkin Spice Pancakes

• 1 14 cups flour
• 2 tablespoons Splenda sugar substitute
• 2 teaspoons baking powder
• 12 teaspoon cinnamon
• 12 teaspoon ginger
• 12 teaspoon nutmeg
• 12 teaspoon salt
• 1 pinch clove
• 1 12 cups almond milk
• 6 tablespoons canned pumpkin puree
• 2 tablespoons butter
• 1 egg

1. Melt butter and let sit so it cools a bit.
2. Sift together all dry ingredients into a large bowl.
3. In a separate bowl, lightly beat egg and add rest of wet ingredients, including butter.
4. Whisk well.
5. Fold in wet mixture to dry.
6. Drop by 1/4 cupfuls onto a hot griddle.
7. Griddle is the perfect temperature when you drop a drop of water on it and it "dances".
8. Cook on one side until top is dull and the bubbles have popped.
9. Flip over, press down a little, and cook another 2-3 minutes.
10. Serve with jam, apple butter, pumpkin butter, or cider dressing.

flour, splenda sugar substitute, baking powder, cinnamon, ginger, nutmeg, salt, clove, almond milk, pumpkin puree, butter, egg

Taken from www.food.com/recipe/pumpkin-spice-pancakes-472013 (may not work)