Pumpkin Pancakes; a recipe to start your autumn mornings off right

The air is crisp and sunny shinning amongst a brilliant blue sky.  Bright orange orbs dot our local fields and inspire a nutritious and tasy breakfast treat.  Pumpkin is low in Saturated Fat, Cholesterol and Sodium. It is a good source of  Vitamin B6, Iron, and Magnesium.  It is an especially good source of Vitamins A,  C, & E and Potassium.  The University of Illinois notes it is full of beta carotene and important antioxidant. With all this behind why not start your day with this mouth watering meal?

• 1 bag Maple Flapjack Mix
• 1 3/4 cups milk or soymilk
• 1/2 cup  pumpkin puree
• 1 large egg
• 2 tbsp vegetable oil

Combine Maple Flapjacks mix with milk, pumpkin, egg and vegetable oil in small bowl; mix well.  Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat; brush lightly with vegetable oil.  Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes; repeat with remaining batter.  Serve with Local Honey, Syrup or Pumpkin Maple Sauce.

• Picking your perfect pumpkin
• Pumpkin Carving Tips
• Roasted Pumpin Seeds
• The Pumpkin Festival