PUMPKIN PANCAKES

(makes 10/ 5 inch pancakes)
1 cup unbleached organic all-purpose flour
3/4 cup organic milk or soymilk
1 Tbs. Baking powder
1/2 cup organic pumpkin puree
1/2 tsp.salt
1 Tbs Oil
1 Tbs. Light brown sugar
1/4 tsp. cinnamon
1 free-range egg

In a large sifter place flour, baking powder, salt and sugar; sift into a large bowl. In a separate bowl beat together egg, milk or soymilk, pumpkin puree & oil. Add to dry ingredients, stirring with rubber spatula to combine. Do not overmix. Drop by spoonful onto preheated griddle or skillet. Cook over medium-high heat until bubbles appear on surface. Turn once; cook on other side. Serve immediately.

Variation: Substitute 1/3 cup whole wheat flour for 1/3 cup white flour. Increase milk to 1 cup.

Per pancake: 83 calories 3 g protein 12 g carb 3 g fat 19 mg cholesterol