Pumpkin Pancakes

1-1/2 c. flour
2 T. brown sugar packed
2 t. baking powder
1 t. salt
2 eggs
1-1/3 c. skim milk
3/4 c. canned pumpkin
1/2 c. ricotta cheese

Combine the flour, brown sugar, baking powder, and salt.  Set aside.

In a separate bowl, whisk eggs, milk, pumpkin and cheese.  Stir into the dry ingredients just until moistened.

Drop batter by 1/4 cupfuls onto a greased hot pan and turn once bubbles form on top.  Cook until the second side is golden brown.

Serve with your favorite pancake toppings (calories not included in this recipe).

Servings: 12 pancakes
Calories per pancake: 103