I love this recipe for pumpkin pancakes. They have lots of whole grain, pumpkin, and raisins to add fiber to the little one's diet. She will even eat them plain, though she generally requests syrup. For syrup, I like to simmer some maple syrup, water, and frozen blueberries to make a slightly lower sugar syrup. These are also delicious with plain maple syrup or just with whipped cream.
1) Whisk 1 cup all purpose flour, 1/2 cup whole wheat flour, 1/2 cup oat bran (I find it in the bulk section at Whole Foods), 2 T brown sugar, 1 T sugar, 2 t baking powder, 1 t baking soda, and 1/2 t salt until thoroughly combined.
2) Combine a 32 oz can of pumpkin puree, 1 t cinnamon, 1/2 t ginger, 1/2 t allspice, 1 egg, 1 1/2 cups milk, 1 T canola oil, 1 T applesauce, and the juice and zest of one lemon.
3) Pour dry ingredients into wet ingredients and stir until combined. Add raisins if you like.
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