Pumpkin Pancakes

NEED:
1 cup flour
1/2 cup canned pumpkin
2 eggs, separated
1 cup milk
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 tablespoons vegetable oil
Combine baking soda, salt, nutmeg, ginger, cinnamon and flour in large bowl. In second bowl, mix together the canned pumpkin, egg yolks and vegetable oil. Fold wet ingredients into dry ingredients. Using hand mixer, beat the egg whites until stiff peaks form, fold egg whites into pancake batter. Spoon about 1/3 to 1/4 cup of batter onto a griddle or into a fry pan.**cooking spray works well but oil works best...use about a teaspoon of oil and allow pan to get hot before adding batter. Cook over medium heat until bubbles form, then flip and continue cooking other side. Cook until a nice shade of golden brown. Serve with syrup, jam or whipped topping.

ENJOY!