1 large egg
1 cup milk
1/2 cup cooked or canned pumpkin
3/4 cup unbleached white flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 Tablespoon sugar substitute
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 Tablespoons vegetable oil
Combine all the ingredients in a mixing bowl and stir just until blended.
Pour the batter onto a hot griddle that has been lightly oiled.
Flip the pancakes over when bubbles break around the edges.
Serve hot with rum-flavored fruit sauce