PUMPKIN PANCAKES:

2 cups all-purpose flour
1/4 cup brown sugar
2 tsp. pumpkin pie spice (Trade East)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups milk (fat-free)
2 eggs
2/3 cup canned pumpkin
1/4 cup vegetable oil
2 tbsp. lemon juice
2 tsp. pure vanilla extract

Combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt in a large bowl.

In a separate bowl, combine milk, egg, pumpkin, oil, lemon juice and vanilla. Beat with a whisk until smooth. Add to dry ingredients, stirring just until blended. Do not over beat.

Heat grill on medium high heat, adding a small amount of oil. Portion approximately 1/4 cup of batter on grill, repeating as needed.

Cook pancake until bottom is brown and top has bubbles, about 2 minutes. Flip pancakes and continue cooking until bottom is browned.

Serve immediately with warm syrup.

HOMEMADE APPLE CIDER SYRUP:

2 cups apple juice
2 cups dark corn syrup (Karo)
1/4 cup salted butter
1/2 tsp. ground cinnamon (Trade East)
dash of ground nutmeg (Trade East)
1 tsp. pure vanilla extract

Combine cider and corn syrup in a medium saucepan on high heat.

Bring to a boil, reduce heat and cook about 15 minutes until syrupy.

Add butter, ground cinnamon, ground nutmeg and vanilla extract. Keep warm until serving.

Submitted by: Trade East Spices