On a crisp Autumn monring when the leaves are falling, what better to warm your inners than a comforting breakfast of pancakes and sausage? For an autumnal twist to this standard breakfast fare, add in some spice and pumpkin puree.

INGREDIENTS
1 cup flour
2 packs splenda
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp kosher salt
1/16 tsp nutmeg
1/16 ground cloves
1 cup buttermilk
6 TBS pumpkin
1 TBS melted butter

METHOD
In a mixing bowl, whisk the dry ingredients together. Add the pumpkin, buttermilk and egg and whisk until mixed. Add the melted butter and then whisk til almost smooth.

Let the batter sit for about 10 minutes while your skilet or griddle are heated to medium. This resting period will make your pancakes puff and be light and fluffy.

Pour about a 1/4 of batter onto a greased (or coated with cooking spray) griddle and cook until desired doneness.

Serve with sausage links, ample butter and hot maple syrup.

* Nutritional information is approximate and provided as a general guide.

Yield: Makes about 8 pancakes.
Serving: 1 Pancake (105 cal, 2 gr fat, 3 gr protein, 14 gr carbs)