One fall squash I cannot get enough of is pumpkin. Last weekend I made these tasty breakfast cakes.

Yields 7 small/medium sized pancakes

Ingredients:
1/2 cup AP flour
1/2 cup whole wheat flour
1 TB flaxseed
1 TB Canola oil
3/4 cup purée pumpkin
1 tsp pure vanilla
1/4 tsp salt
2 TB raw sugar
2 egg whites or 1 egg
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
3/4 cup skim milk

Directions:
In a large bowl combine egg, milk, pumpkin, and canola oil. Whisk to blend.

set aside.

In a separate bowl mix flour, salt, sugar, baking powder, baking soda, pumpkin pie spice and flaxseed.

Add the dry ingredients into the wet.

Mix to fully incorporate.

Pour or ladle small amount of batter into a cooking sprayed hot skillet over medium to medium high heat. The trick to pancakes is you don’t flip them until they start to bubble and become golden brown on surface adjacent to the pan.

Flip and allow to cook fully on other side.

Remove finished pancakes, set aside.
Repeat process with remaining batter.