Gingerbread Pancakes

1-1/2 cups all-purpose flour
1/2 cup spoon sized Shredded Wheat, finely rolled (about 1/3 cup crumbs)
1 Tbsp baking powder
1 tsp pumpkin pie spice
1-1/4 cups milk (may use skim)
1/2 cup egg beaters
3 Tbsp light molasses
2 Tbsp butter or margarine, melted

In large bowl, mix flour, cereal, baking powder and pumpkin pie spice.

In small bowl, blend milk, egg beaters, molasses and margarine; stir into dry ingredients just until moistened.

On lightly greased preheated griddle or skillet, pour 1/4 cup batter for each pancake. .

Cook over medium heat until surface is bubbly and bottom is lightly browned. Turn carefully and cook until done

Remove & keep warm

Makes 12 pancakes