Pumpkin Pancakes

3 C Pancake Mix
4 eggs separated-whip up the eggs whites to fold in
1 tsp baking powder
3 tsp pumpkin pie spice
1 1/4 C Water-added as needed to thin out batter
1 C Buttermilk
1 T Carnation Malted Milk Mix
2 C Pumpkin Puree-canned or homemade.  Other squash purees work fine in this recipe too.  I used acorn squash puree the other day and my family was none the wiser!  For how to make your own puree, How to cook your own pumpkin puree

In a small bowl beat the egg whites till stiff peaks form.
In a larger separate bowl, mix all of the other ingredients together with a wisk or electric mixer except the water.
Add water 1/4 cup at a time to the batter until you reach your desired consistency.  You don't need to add all of the water.  The weather will play a role in how much water is needed.  Humid, less water; dry, more water.
Fold the egg whites into the batter completely.
Using a 1/3 cup measuring cup, pour batter onto an electric griddle set at 375 degrees.
Cook for 2-3 minutes on the first side then flip over to cook for another 2 minutes on the other side.  Before flipping, the pancake batter should bubble up and the bubbles should pop.  Then you know they are ready to flip.   
They taste wonderful with maple syrup!
Add thin apple slices to the batter for an extra yummy treat!