pumpkin pancakes

I love pumpkin anything. Last night for dinner we had pumpkin pancakes along with some breakfast sausage from our CSA. It was a great fall dinner! This recipe makes a ton of pancakes since I think it's easier to use a whole can of pumpkin, and I love having leftovers, but just know that you'll still be cooking those pancakes after dinner's over if you make a whole recipe. We keep the pancakes in a bag in the freezer and then stick them in the toaster for a quick breakfast.

4 cups white whole wheat flour (other types of flour, such as oat, rice, or millet should work fine, too, just may give a grainer texture)
1/2 cup brown sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
2 tablespoons milled flax seed
3 cups soymilk (could also use rice milk, dairifree, cow's milk, nutmilk)
1 15 oz. can pumpkin (about a whole 2-pound prepared pie pumpkin. make about 2 cups cooked and pureed and then reduce the milk by about half a cup)
6 eggs (could use egg replacer or if you use flax goo, don't put in the other flax seeds)
2 tablespoons honey
2 tablespoons cooking oil

Pour about 1/2 cup onto griddle heated to about 275. Flip when bubbles pop, about 4 minutes, then cook the other side until a little brown, about another 4 minutes or so.

I like them with this orange syrup and vanilla yogurt or with a little Earth Balance margarine spread and some agave nectar. My husband likes them with peanut butter and maple syrup.