These pancakes are dense, moist, and oh so good for you; Vitamin D egg yolks, fibrous whole wheat flour, and Vitamin A, anti-oxidant rich pumpkin puree.  They can be topped with vanilla yogurt, applesauce, blueberries, bananas, butter and maple syrup or a simple berry compote*.  Freeze any extra pumpkin in a small ziplock for another morning, and any extra batter can be saved and cooked the next day.

Directions

1.  Combine eggs, buttermilk, oil and pumpkin in bowl of mixer.

2.  Sprinkle dry ingredients over top and mix just until completely combined.

3.  Grease griddle or large skillet with a little butter and heat to medium heat.  Drop mounds of 1/4 c. batter onto hot skillet.  After a few bubbles appear, sprinkle with chopped nuts ( or blueberries).  Flip pancake when more bubbles appear and then cook until bottom is golden brown.

4.  Be creative with your toppings: vanilla yogurt, applesauce, syrup, butter, berries, cut bananas sprinkled with raw sugar, chopped walnuts, molasses, whipped cream…express yourself and let us know what you liked best through the comments section at right.

LEFTOVER PANCAKE TACO:  Save any extra until the next day or two.  Pancakes will be flatter, more like a crepe almost.  Crack an egg on the skillet and pop the yolk so that it cooks flat.  Place egg on top of pancake when both are done, sprinkle lightly with syrup and gently fold in half without tearing pancake.  Wrap in wax paper, and you now have a portable “pancake taco” for eating on the run.  Not the healthiest way to digest food, but there are those morning where it is on the run or nothing at all!

BERRY COMPOTE:  Put one small bag of frozen blueberries or mixed berries in a small saucepan and heat to medium low with a few teaspoons of apple juice or water. Let it simmer very low with lid on partway to let out some steam while making the pancakes. You can add some honey or sugar if you want it sweeter, and adjust the liquid as you go. It will thicken up the longer you simmer it so keep your eye on it.