Looking to make Low Calorie Pumpkin Pancakes? Well here is the recipe:

One 16 ounce can of canned Pumpkin
3 1/2 cups all-purpose flour (not self-rising flour)
2 tsp. baking soda
3 cups sugar or 3 cups of Splenda OR a 50:50 mix of the two
4 eggs, beaten
1 cup vegetable oil
1 and 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 teaspoon allspice
1 cup chopped pecans (optional)
1/2 cup raisons (also optional)
Water:
2/3 cup water if you are using commercial canned pumpkin

Directions:

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.