1 cup all-purpose flour
1 cup quick-cooking oats
2 tablespoons wheat germ
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 pinch ground cinnamon
1 cup milk
1 egg, lightly beaten
3/4 cup canned pumpkin
2 tablespoons vegetable oil
In a bowl, combine the flour, oats, wheat germ, sugar, baking powder, salt and cinnamon.
Combine milk, egg, pumpkin, and oil in separate bowl; 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. Yields 10-12 pancakes.
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