Healthy Whole Wheat Pumpkin Pie Pancakes - cooking recipe

Ingredients

1 tablespoon canola oil (or melted margarine or butter)
2 eggs or 1/2 cup egg substitute
7 tablespoons canned pumpkin puree
1 1/4 cups skim milk
2 1/2 tablespoons sugar (or more, for a sweeter pancake)
1/4 teaspoon salt
3/4 cup whole wheat flour
1/2 cup oat bran
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
2 teaspoons pumpkin pie spice
1/4 cup pecans (optional) or 1/4 cup cinnamon baking chips (optional)

Preparation

Combine egg substitutes, pumpkin, sugar, oil, and milk in a large bowl.
Combine the rest of the ingredients (excluding optional pecans/cinnamon chips) in a smaller bowl.
Mix in the dry flour mixture with the wet pumpkin mixture until smooth, folding in pecans or cinnamon chips (if necessary). Dont over mix.
LET BATTER SIT for 5 minutes (no more) -- this lets the oat bran absorb. Add a touch of milk to thin out if necessary.
Pour batter onto WELL greased griddle (at about 350F-375F) and let sit until batter starts to bubble. Flip and brown. Enjoy warm with a dot of butter and maple syrup.
ENJOY! (note: these are best consumed immediatly for they fall slightly after they have cooled, but if I have leftovers I do one of two things: If I am planning to eat leftovers within 2 days, I put leftovers in the fridge and stick them in in the toaster the next day. If not, I freeze them by cooling the extras on a cooling rack, then once completely cool, I wrap in foil and pop in freezer. Reheat by microwaving and then toasting.).