Pumpkin Pancakes
Yield: 10-12 pancakes

1 cup all-purpose flour
1 cup quick-cooking oats
2 Tbsp. wheat germ
2 tsp. sugar
2 tsp. baking powder
1/2 tsp. salt
Pinch ground cinnamon
1 cup milk
1 egg, lightly beaten
3/4 cup canned pumpkin
2 Tbsp. vegetable oil

Chocolate chips or raisins, optional

In a bowl, combine the flour, oats, wheat germ, sugar, baking powder, salt and cinnamon.

Combine milk, egg, pumpkin and oil; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Decorate with chocolate chips and raisins if desired.