Pumpkin Pancakes Recipe

1 Egg
1 cup milk
2 Tablespoons salad oil
1/2 cup canned pumpkin
1 cup unbleached white flour
1 Tablespoon each of soy flour, oat bran, and flaxseed meal
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Assemble all ingredients into a mixing bowl or blender. Mix. Pour desired amount onto preheated skillet (I prefer cast iron). Flip when bubbles start to form on top. Note: flaxseed and soy flour will brown more quickly so you may need to reduce the temperature from what you normally cook pancakes at. Also, you can make these without those ingredients. It's just my own healthy spin on things. I may try experimenting with some of the usual pumpkin spices next time, like cinnamon, nutmeg or cloves, so if you feel inspired...try it yourself! Serve hot with soft butter, pure maple syrup, and chopped pecans (if desired). I have also had these at a restaurant served with caramel syrup if you want to get really decadent!