Serve this 30-minute meal as a healthy brunch. The pumpkin and orange juice provide a good dose of antioxidants.


Total Time: 30 mins
Servings: 8 servings

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Ingredients
2 cups all-purpose flour2 tablespoons brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon pumpkin pie spice 1 1/2 cups fat-free milk 1 cup canned pumpkin1/2 cup refrigerated or frozen egg product, thawed 2 tablespoons cooking oil Nonstick cooking spray1 recipe Orange Syrup 1 orange, peeled and sectioned (optional)
Directions
1 In a medium bowl stir together the flour, brown sugar, baking powder, salt, and pumpkin pie spice. Make a well in the center of flour mixture.
2 In another medium bowl combine the milk, pumpkin, egg product, and oil. Add the milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
3 Lightly coat a nonstick griddle or heavy skillet with cooking spray. Heat over medium heat. For each pancake, pour about 1/4 cup batter onto the hot griddle or skillet. Cook over medium heat about 2 minutes or until pancakes have bubbly surfaces and edges are slightly dry. Turn pancakes; cook about 2 minutes more or until golden brown. Serve warm with Orange Syrup and, if desired, orange sections.
4 Orange Syrup: In a small saucepan stir together 1 cup orange juice, 2 tablespoons honey, 2 1/2 teaspoons cornstarch, and 1/4 teaspoon ground cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve warm. Makes about 1 cup.

Nutrition Facts
Calories 220, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 1 mg, Sodium 348 mg, Carbohydrate 39 g, Total Sugar 13 g, Fiber 2 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 29%, Calcium 17%, Iron 13%. Exchanges: Fruit .5, Starch 2, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet