WHOLE WHEAT PUMPKIN PANCAKES

We like these topped with our homemade unsweetened apple butter with a little bit of honey stirred in.  Real maple syrup would be nice as well.  These are a delicious fall breakfast!

2 cups whole wheat flour

1  tablespoon baking powder

1/2 teaspoon soda

1/2 teaspoon salt

1 1/4 teaspoons pumpkin pie spice (or 1/2 teaspoon cinnamon and 1/4 teaspoon each, ground cloves, nutmeg, and allspice)

2 eggs or 3 egg whites
2/3 cup pumpkin purée 

3 tablespoons oil

2 tablepoons agave or honey

1 1/2 cups fat free milk

apple butter sweetened with honey or pure maple syrup for topping

In a large mixing bowl, stir together dry ingredients with a wire whisk.  In another bowl or large measuring cup, whisk together remaining ingredients except pancake topping.  Stir wet ingredients into dry ingredients until combined.  Do not beat or pancakes will be tough. Cook on lightly greased griddle or skillet, scooping batter into about 1/2 cupfuls.  Turn when bubbles appear on the surface, about 2 minutes on each side.  Top with apple butter or maple syrup to serve.  Serves 4.