1 c. all purpose flour
2 tbsp. dark brown sugar
2 tsp. baking powder
1/2 tsp. pumpkin pie spice
1 c. skim milk
1/2 c. mashed, cooked pumpkin
1 tbsp. vegetable oil
2 egg whites

Combine first 4 ingredients in a large bowl; stir well. Combine milk, pumpkin and oil; add to dry ingredients, stirring until smooth. Beat egg whites (that are at room temperature) at high speed of electric mixer until stiff peaks from. Gently fold into pumpkin mixture. Spoon the batter on a hot nonstick griddle or skillet, turning when tops are covered with bubbles and edges look cooked. Yield: 9 (4 inch) pancakes. Good with creamy honey topping.

CREAMY HONEY TOPPING:

1/3 c. lite Ricotta cheese
3 tbsp. hone
1/3 c. vanilla low fat yogurt

Position knife blade in food processor bowl; add cheese and honey; process until smooth. Spoon into a bowl, add yogurt, stir well. Cover and chill. Yield: 3/4 cup.