Pumpkin Pancakes

This idea came from a bed and breakfast I stayed in with a friend in the San Juan Islands a couple of years ago, where the host served pumpkin waffles. He showed us the recipe in an old Sunset magazine, and I came home and experimented.

I have yet to find a from-scratch whole wheat pancake recipe I like better than Hodgson Mill’s Whole Wheat Buttermilk Pancake Mix, so that’s what I use. For 8 pancakes, I use

• 1 1/2 c pancake mix
• 1 c soymilk
• 2 tbsp ground flaxseed (to replace the egg)
• 2 tbsp all natural applesauce (to replace the oil)
• ~3/4 c canned pumpkin
• dash or two cinnamon
• dash or two nutmeg
• dash or two ginger

Mix all ingredients together and prepare as directed on box. We eat them with 100% pure maple syrup. Yum!!