Pumpkin Pancakes
"<em>Editor's Note: These pumpkin pancakes are the perfect way to tap into the flavors of fall! You can use canned pumpkin for that classic pumpkin-pie vibe, or try fresh for an entirely new taste. Pair it with either of the homemade syrups listed below for a breakfast your family will never forget (although in a pinch, maple syrup works just fine!)</em>..."
INGREDIENTS
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3/4 cup whole wheat pastry flour
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3/4 cup oat bran
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1-2 tablespoons sugar
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1 tablespoon baking powder
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1 cup nonfat or low-fat milk
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3/4 cup plain canned pumpkin or cooked mashed butternut squash
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1/2 cup fat-free egg substitute, or 2 eggs, beaten
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