Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  all-purpose flour
  2          teaspoons  baking powder
  2        tablespoons  brown sugar -- firmly packed
     1/4      teaspoon  ground nutmeg
     1/4      teaspoon  ground ginger
  1                cup  skim milk
     1/2           cup  canned pumpkin puree
  1         tablespoon  apple butter
  2                     egg whites -- at room temperature

Preparation:

Sift flour, sugar, baking powder, nutmeg, and ginger into a large bowl. Stir in milk, pumpkin, and apple butter. In separate bowl, beat egg whites with electric mixer on high until stiff peaks form. Gently fold egg whites into batter. Spoon 1/3 c. batter for each pancake onto a hot nonstick griddle.Turn pancakes when top is covered with bubbles and edges begin to brown lightly. Cook second side until lightly

Nutritional Information:

688 Calories (kcal); 2g Total Fat; (2% calories from fat); 28g Protein; 138g Carbohydrate; 4mg Cholesterol; 1221mg Sodium