Ingredients:

1 tablespoon white vinegar

1 cup fat-free milk

2 egg whites

1-¼ cups all-purpose flour

2 tablespoons sugar

1-½ teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

pinch of ground clove

½ cup canned pure pumpkin

Directions:

1. Pour vinegar into a measuring cup and add enough milk to make 1 cup; set aside.

2. Beat egg whites in a small bowl until soft peaks form; set aside.

3. In a medium bowl, combine the flour, sugar, baking powder, cinnamon, salt, nutmeg, ginger, and clove.

4. In a small bowl, stir together the pumpkin and milk.

5. Add to flour mixture; mix well.

6. Fold in egg whites.

7. Coat a skillet with non-stick spray.

8. Over low-medium heat, pour 1/3 cup of batter onto hot skillet.

9. Cook pancakes about 3 minutes per side, or until cooked through.

Bon Appetit!