Ingredients
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1/2 cup all-purpose flour
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1/2 cup white whole-wheat flour
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3 tbsp sugar
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1 tsp baking powder
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1 tsp ground cinnamon
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1/8 tsp ground ginger
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Pinch ground cloves
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3/4 cup reduced-fat milk
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2 large eggs, separated
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1/2 cup pureed solid pack pumpkin
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1/4 cup vegetable oil
Steps
1
In a large bowl, combine flours, sugar, baking powder, cinnamon, ginger and cloves. In a small bowl, whisk together milk, egg yolks, pumpkin and oil and stir into dry ingredients until just moistened. In a standing mixer, beat egg whites on high until they form stiff peaks, about 2 minutes. Gently fold egg whites into batter.
2
Preheat skillet over medium-high heat and spray with cooking spray. For each pancake, pour 1/4 cup batter onto heated skillet and cook about 2 minutes on each side or until pancakes are golden brown. Serve warm.
