Pancakes:
1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons Ener-G Egg
2 teaspoons Splenda
1 teaspoon cinnamon
1/2 teaspoon ginger
1 1/2 cups plain or vanilla soy or rice milk
2 tablespoons vegetable oil
2/3 cup canned pumpkin

For syrup:
1 cup maple-flavored pancake syrup
5 tablespoons chopped, toasted pecans

Combine dry ingredients in a large bowl. Combine soy milk and vegetable oil; stir into dry ingredients until smooth. Mix pumpkin into batter. Do not over mix; batter will be lumpy. Pour 1/4-cupfuls onto a 325 degree griddle or skillet heated to medium. Cook 3-4 minutes on each side or until tops are covered with bubbles and edges look done. Transfer to a plate. Top with warm syrup. Serves 3 (three pancakes and 1/3 cup pecan syrup).

To make syrup: Combine syrup and pecans in a bowl. Microwave on high until hot, about 25 seconds. Set aside and keep warm.