How to make Pumpkin Pancakes!

It's Halloween and pumpkins abound.  Plus, as we head into Thanksgiving, there will be even MORE pumpkin around.

Make the best of the season with a delicious morning treat that's also good for you.  Well, at least better for you than just straight up pancakes.

These pumpkin pancakes are delicious -- yes, this is my recipe, adapted from a couple others.  And my whole family loves them. 

They feature lots of fiber (nearly 3g per serving), tons of Vitamin A -- 130% daily value, a healthy dose of potassium and 8g of protein.  Plus, they're only lightly sweetened...so, the sugar content is not crazy high. 

Here goes:

1 1/2 cups milk (I use skim)

1 cup canned pumpkin

1 egg

2 tablespoons butter (melted)

1 teaspoon vanilla extract

2 Cups Flour -- I use 1 cup all purpose, 1 cup Buckwheat

3 Tablespoons Brown Sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon salt

Mix all dry ingredients in a bowl

Mix wet ingredients and stir until smooth and well-blended

Stir dry ingredients into wet mix until well mixed, but not necessarily smooth

Heat a griddle or skillet over medium high heat -- lightly butter or oil

Add pancake batter by quarter-cup scoops.  When bubbles appear on top, turn over and cook until browned on both sides.  Serve warm with warm maple syrup