Ingredients for pancakes:

2 c. flour
2 tbsp. brown sugar
1 tbsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
2 egg whites, slightly beaten
1-1/2 c. skim milk (I use Almond Milk)
1/2 c. canned pumpkin
oil

Directions for Pancakes:

1. In large bowl, mix first 7 ingredients. In small bowl, combine egg whites, milk, pumpkin and 2 tbsp. oil; add to flour mixture; stir just until flour is moistened.
2. Heat griddle/pan over medium heat and brush lightly with oil.
3. Pour batter by 1/4 cups onto hot griddle, making a few pancakes at a time; cook until tops are bubbly and edges look dry. Turn and cook until undersides are golden. Place on warm platter. Repeat until all batter is used, brushing griddle with more oil if necessary.


Cinnamon Syrup Ingredients:

1/4 cup white sugar
1/4 cup packed brown sugar
1 - 2 Tablespoons all purpose flour
1 tsp ground cinnamon
1 tsp. vanilla extract
Pinch nutmeg (Optional)
1 tsp. Honey (Optional, I add because I like the flavor)
1 1/2 cup water

Directions:

1. Stir all the dry ingredients together in a small saucepan.
2. Add the water, vanilla and honey (if you choose) and stir occasionally until boiling over medium heat. Let it boil for a few minutes while stirring until it thickens.
3. Remove from heat and set aside until needed.


**Note: The original recipe calls 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons flour, and 1 cup of water but it was more like an icing than a syrup. By reducing the sweetener and flour and adding more water it was much better, but tweak it to your preference**