¾ cup whole wheat flour

¼ cup all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

1 tablespoon packed brown sugar

1 teaspoon cinnamon

½ teaspoon allspice

¾ cup evaporated milk

½ cup pumpkin

¼ cup vegetable oil

1 large egg

1 teaspoon vanilla extract

Preheat the oven to 200 degrees.  In a large mixing bowl, whisk together the flours, baking powder, salt, sugar, cinnamon and allspice until well combined.

In a medium bowl, add the evaporated milk, pumpkin, oil, eggs, and vanilla; whisk until smooth.  Pour the wet ingredients into dry ingredients. Mix until just incorporated and moistened.  Heat a large nonstick skillet over medium heat or a greased griddle.  Spray with cooking spray before you add the batter into the pan.  For each pancake, pour 1/4 cup batter into greased hot pan or griddle.  Cook until the top is bubbly and the edges are dry, about 3 minutes.

Turn the pancakes; cook until the other side becomes golden and brown, another 3 minutes or so.  Keep the pancakes warm in preheated oven.  Serve with maple syrup or honey.