Pumpkin Pancakes

Yields about 45 pancakes. I know this is a lot, but you can freeze them in small batches and thaw as you need them...just pop them in the toaster and they are ready.  Great for a busy morning!

Wet Ingredients:

4 cups milk (I use skim, but any kind will work)
1 (15oz) can pumpkin puree
2 eggs
4 tablespoons vegetable oil
4 tablespoons vinegar
3 teaspoons vanilla extract

Dry Ingredients:
4 cups flour (I use 1/2 whole wheat and 1/2 all-purpose)
6 tablespoons light brown sugar
1/4 cup flax seed, crushed (I use our coffee bean grinder to chop them up a little, you can leave them whole but your body doesn't absorb them as easily...if you buy milled flax seed don't use quite a full 1/4 cup)
1 teaspoon ginger
2 teaspoons ground allspice
2 teaspoons cinnamon
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt

Directions:
Mix all of your wet ingredients together in a (very) large bowl.
In a separate bowl, combine all of your dry ingredients.
Slowly incorporate the dry ingredients into the wet.  Stir just enough to combine all ingredients.
Preheat your pan or griddle (I set ours to 350), if it's not a non-stick surface spray lightly with oil.
Scoop batter onto the griddle, it will be a little thick so make sure that you spread it out so that it cooks through.  Flip to brown both sides and serve with maple syrup (or dry...yes they are that yummy!).

I made these for breakfast Saturday morning.  Grant ate 4 and Zachary ate 3!  Later in the day Sloan asked them what they wanted for dinner...Grant's answer, "Pumpkin Pancakes"!