• Cooking Time: 5
• Servings: 2
• Preparation Time: 5
• 1 Egg
• 1 Cup pancake mix
• 1/2 cup plus 2 tablespoons low fat milk, rice milk, or soy milk
• 1/2 cup cooked, pureed (or canned) pumpkin
• 1/4 cup chopped pecans or walnuts (optional)
• 1 tablespoon light brown sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• pinch of cloves
• pinch of ground nutmeg

1. Beat the egg in a bowl, and add the pancake mix, milk, pumpkin, and the rest of the ingredients. Combine gently, without over mixing. Lightly coat a skillet or griddle with nonstick cooking spray, and set on medium heat. Pour 1/4 cup of batter into the pan for each pancake. When bubbles start to form and pop, and the bottom is golden, turn the pancakes over and cook the other side.
2. Serve warm with any of the following: maple syrup, yogurt, sautéed apples, or brown sugar.

Adapted from the American Cancers Society's "The Great American Eat-Right Cookbook" http://tr.im/uh7