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Instructions:
In a large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon.
In a separate bowl, blend together milk, pumpkin, beaten egg yolks and oil.
Add pumpkin mixture to flour mixture all at once; stirring until just blended.
Beat egg whites until stiff peaks form, then gently fold into pancake batter.
Spoon 1/4 cup batter onto a griddle sprayed with non-stick vegetable spray.
Cook until bubbles begin to form around the edges, turn and cook until second side is golden.
Serve with Apple Cider Syrup.
Makes 18 pancakes.