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

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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:

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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.

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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.