Egg-Free Spiced Pancakes (4 servings) 1 cup all-purpose flour 2 Tablespoons brown sugar 2 and 1/2 teaspoons baking powder 1/2 teaspoon pumpkin pie spice 1/4 teaspoon salt 1 cup fat-free milk 2 Tablespoons canola oil This recipe makes 8 pancakes. In a large bowl, mix together the flour, brown sugar, baking powders, pumpkin pie spice and salt. In a separate medium bowl, stir the milk and canola oil together. Add the wet ingredients to the dry ingredients and stir until just combined and moistened. Dollop the batter in 1/4 cup amounts per pancake onto a medium-hot griddle coated with cooking spray. Flip the pancakes when bubbles form across the top and the edges appear dry. Cook the other side until golden brown. To serve, stack two pancakes per person and drizzle with pure maple syrup. This weekend, I tried this recipe from my Healthy Cooking magazine. My son has an egg allergy so it's hard for us to find breakfast recipes. We all liked this one. I'd recommend it if you have to avoid eggs or not. They just taste great. Mr Breakfast would like to thank Indy900 for this recipe. Recipe number 2408. Submitted 10/9/2008.