Ingredients
1 cup all-purpose flour1 cup quick-cooking oats2 tablespoons toasted wheat germ2 teaspoons sugar2 teaspoons baking powder1/2 teaspoon saltPinch ground cinnamon1-2/3 cups 2% milk1 large egg, room temperature, lightly beaten3/4 cup canned pumpkin2 tablespoons canola oilOptional: semisweet chocolate chips, raisins, sugared cranberries, pumpkin seeds, whipped cream, butter, maple syrup, or additional ground cinnamon
Preparation
In a large bowl, combine flour, oats, wheat germ, sugar, baking powder, salt and cinnamon. In a small bowl, whisk milk, egg, pumpkin and oil; stir into dry ingredients just 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. Top as desired.
