Pumpkin Pancakes

{sorry this took me so long, Wendi}

Pumpkin Pancakes
Makes 6 six-inch pancakes

3/4 cup pureed or canned pumpkin
2 tbsp canola oil
3/4 cup almond milk {any other milk will do}
1/2 cup water
2 tsp apple cider vinegar
2 tbsp pure maple syrup
1 tsp pure vanilla extract
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
pinch ground cloves

1. In a large mixing bowl, whisk together pumpkin, oil, milk, water, vinegar, maple syrup, and vanilla. Add the flour, baking powder, salt, and spices. Mix until there are very few clumps left. As usual, be careful not to overmix.

2. Preheat a large, heavy-bottomed, nonstick skillet over medium heat for at least 3 minutes. You'll know the pan is hot enough by adding a drop of water -- the water should dance around on the pan, but the pan should not be smoking.

3. Spray the pan with a light coat of cooking spray. Pour pancakes in 1/2 cup measurements, one at at a time, and cook until the top looks somewhat dry {about 3 minutes}. Flip over and cook for another minute.

4. Transfer to a plate covered with tinfoil to keep pancakes warm while you prepare the others.