Pumpkin Spice Pancakes

It's not officially winter yet, so pumpkin can still be used as a food group right?  In all truth I had some leftover pumpkin from a trial recipe I was making and was in the mood for some pumpkin pancakes.  I adapted this recipe from Weight Watchers and lightened it up with some simple substitutions. I hope you enjoy!

Pumpkin Spice Pancakes

• 1 1/4 cup Whole Wheat Flour
• 1 1/2 tsp Baking Soda
• 1 1/2 tsp Pumpkin Pie Spice
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Salt
• 1 1/4 cup 1% Milk (or Coconut Milk)
• 1 cup Canned Pumpkin 
• 2 large Egg Whites
• 3 Tbsp Packed Brown Sugar
• 1 Tbsp Coconut Oil, Melted
• 2 tsp Powdered Sugar 

Directions

•  In a medium bowl, whisk together all the dry ingredients (except for the brown sugar and powdered sugar) until well combined and set aside. 
• In another bowl, beat together the milk, pumpkin, egg whites, brown sugar, and melted coconut oil. Add the dry ingredients to the wet and fold to combine.
• Coat a nonstick pan with cooking spray and heat over medium-high heat. Spoon batter into pan using 1/4 cup batter for each pancake.  Cook until lightly brown, about 3-4 minutes per side and bubbles will start to appear.  
• Sprinkle with powdered sugar and you're ready to go!

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