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Pumpkin Pancakes

2 cups flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon salt
3 eggs
1 (15 ounce) can pumpkin
3/4 cup sugar
1 cup milk
1/2 cup oil
1 teaspoon vanilla
1 cup finely chopped nuts

In a medium bowl, combine flour, baking powder, cinnamon, nutmeg, cloves,
ginger and salt. In large bowl, beat eggs, pumpkin, sugar, milk, oil and vanilla.
Add combined dry ingredients and mix well. Stir in nuts. Cook pancakes in a
skillet or griddle using 1/4 to 1/3 cup of batter per pancake. Flip to bake second
side and serve hot.

Freeze extra pancakes in tightly sealed containers. Reheat
in microwave.

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