SPICED PUMPKIN PANCAKES

DRY INGREDIENTS:
1/2 cup canned pureed pumpkin
1/2 cup yellow cornmeal
1/2 cup unbleached flour
1/4 cup brown sugar
2 teaspoons finely chopped candied ginger (optional)
1 teaspoon baking powder
1 teaspoon grated orange peel
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
WET INGREDIENTS:
3/4 cup soy milk
1/4 cup water
1 tablespoon vegetable oil
maple syrup (to serve)
fresh fruit (to serve, optional)

Combine pumpkin with dry ingredients.

Mix soy milk, water, and oil and add to pumpkin mixture. Beat just until smooth.

Heat griddle or frying pan and oil lightly. Pour about 1/4 cup batter for each pancake onto pan and cook until bubbles appear; then turn. Remove when pancakes are golden.

Serve with maple syrup and, if desired, fresh fruit.

Servings: 4
Source: The Vegetarian No-Cholesterol Family-Style Cookbook