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2 c. biscuit mix
2 tbsp. packed light brown sugar
2 tsp. ground cinnamon
1 1/2 c. (12 oz. can) undiluted evaporated milk
1 tsp. ground allspice
1/2 c. solid pack pumpkin
2 tbsp. vegetable oil
2 eggs
1 tsp. vanilla extract

In large mixer bowl combine biscuit mix, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs and vanilla. Beat until smooth. Pour 1/4 to 1/2 cup batter (depending on size of pancakes desired) onto heated and lightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn, cook until golden. Keep pancakes warm. Serve with syrup or honey.

Makes about 16.

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