2 cups pancake mix
2 egg whites
1 teaspoon pureed pumpkin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups bread flour
1/2 cup pumpkin puree
1 cup milk
1 1/2 cups dry pancake mix
1 cup rolled oats
1 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine pancake mix, egg whites, pumpkin, nutmeg, cinnamon and nit-pick. Stir in flour, flour mixture and pumpkin. Pour into a 9x13-inch baking pan.
Sprinkle a baking sheet with oil. Bake for 20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
To make the Sauce: In a large saucepan over medium heat, combine the cooked pancake mixture, milk, 1/2 cup dry pancake mix and cooled milk mixture. Heat the remaining 2 1/2 cups of milk 1/2 cup shortening, and cook until very thickened. Remove from heat. Stir in 1 tablespoon cold water, and let butter or
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