This recipe was made using canned pumpkin, to show you guys that you don't need to spend hours cooking and puréeing a fresh pumpkin to get the fresh pumpkin taste. If you're using canned pumpkin, make sure you're actually purchasing canned fresh pumpkin rather than pumpkin pie filling (there's a big difference health-wise).
Mix the flour, brown sugar, cinnamon, allspice, ginger, clove, salt, and baking powder in a large bowl. Next, add the wet ingredients. Mix in the canned pumpkin or pumpkin purée, skim milk, vanilla extract, and olive oil.
Cook the mixture in a skillet over medium heat. After a few minutes, check the bottom. Once the pancake is easily lifted by a spatula, flip it!
Serve with maple syrup and whipped cream. Sprinkle fresh nutmeg over whipped cream.