Step 1: Preheat a flat pan (nonstick) or wide skillet over medium low heat.
Step 2: In a large bowl, combine the flour, splenda, baking powder, salt, and pumpkin pie spice and set aside.
Step 3: In a separate bowl, stir the the soy milk, water, and canned pumpkin together until well blended.
Step 4: Pour the wet ingredients into the dry ingredients, mixing until just combined.
Step 5: Using a ladle or small measuring cup, pour puddles of batter onto preheated pan. When bubbles form, turn the pancakes over.
Step 6: Allow to cook about a minute (or less) more, then remove to a plate.
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