In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves. In a small bowl, whisk together milk, pumpkin puree, canola oil and egg. Gently fold wet ingredients into dry until combined.
Melt a small amount of butter on a griddle or skillet. Ladle batter onto griddle or skillet. Cook pancakes until small bubbles appear on the surface and the bottom is golden brown, then flip, about 3 minutes per side. Serve immediately. Drizzle with maple syrup and top with pecans, if desired. Refrigerate any leftovers.
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 94 (23%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 7.8mg||2 %|
|Sodium 1874.7mg||65 %|
|Potassium 288.3mg||8 %|
|Total Carbohydrate 66.5g||20 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 61.7g|
|Protein 11.1g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 405
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